Rambutan: Exotic Fruit Perfect for Applications with a Tropical Flare
Rambutan is a juicy sweet fruit from Southeast Asia that looks like a sea urchin but tastes sweeter than grapes.
By Lisa Parrish, GMC Editor
Essential Summer Ingredients Straight from the Farmers Market
Using fresh ingredients isn’t just trendy – it’s essential. Read insightful tips for selecting and cooking tomatoes, corn, melons and peaches.
By Alisa Malavenda, MATC and TheCulinaryPro.com
Lesson Plan: Sausage Making with American Lamb
Chef Instructor Jack Kaestner shows instructors how to make lamb sausage in applications from Moroccan to Greek.
By Chef Instructor Jack Kaestner, Milwaukee Area Technical College
Culinary Education Takes the Lead
Culinary programs can drive ideation around issues like sustainability, health and urban redevelopment. Education as the driver not passenger.
By Paul Sorgule, MS, AAC
The Benefits of Instituting an Honor Code
Honor codes help build a classroom culture now and throughout the year.
By Dr. Fred Mayo, CHE, CHT
Beyond Poke Bowls
Teaching the bowl trend at the beginning of the school year.
By Adam Weiner, JD, CFSE
Handiwork by Working with Hands
Chefs and bakers alike learn to cook with all the body’s senses. But, is the sense of culinary touch being lost?
By Chef David Pazmiño of Newbury College
National Food Safety Month Highlights the Future of Food Safety
The National Restaurant Association (NRA) announced this year’s National Food Safety Month theme: “The Future of Food Safety.”