Watermelon is ready for the season with new flavor pairings and a downloadable pairing chart for the culinary classroom.
By Lisa Parrish, GMC editor, and Megan McKenna, director of foodservice and marketing, National Watermelon Promotion Board
Introducing students to fruit flavors beyond the apple-banana-orange range builds taste palates and a fine food understanding.
By Lisa Parrish, GMC Editor
Dr. Fred Mayo illustrates the importance of attitude and behavior when resolving customer service issues. Did the server thank the complainer?
By Dr. Fred Mayo, CHE, CHT
A culinary educator’s summer project: How to collectively face challenges head on and create outcomes that demonstrate education’s importance to the success of a changing food industry.
By Paul Sorgule, MS, AAC
A summer reading project for teachers and new and returning students.
By Chef Adam Weiner, JD, CFSE
True or false: Light is needed for food to grow? The answer: false, especially if the food you are growing is a fungus.
By Lisa Parrish, GMC editor
Winston Foodservice is pleased to announce the winning recipient of its annual Winston Equipment Grant Award. The recipient for 2019 is Franklin Special School District (SSD) in Tennessee.
Behind Our LinesTM Offers Industry Insights, Segment Trends, Menu Ideas and More from Chefs
Journal of Culinary Education Best Practices
