Features

A Balanced Approach to Integrating Modern Culinary Trends into Culinary Classrooms

Tuesday, 04 November 2025 14:25

Field trips, updated lessons and guest speakers help Tracy Figueroa’s students learn relevance amid the classics.

By Tracy Figueroa, Culinary Instructor, Hennepin Technical College
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Features

Reimagining Almonds: Transforming a Classic Ingredient into a Platform for Innovation

Tuesday, 04 November 2025 13:51

Chefs are looking to almonds not just for their health halo, but as a dynamic base for formulating richer textures and elevated flavor experiences.

By Ann Rolke, Almond Board of California
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Features

Spaghetti Beyond Meatballs: A Surprising Ingredient Across Day and Menu Parts

Wednesday, 01 October 2025 13:43

Teaching how to incorporate spaghetti into breakfast, dessert and global applications helps students more-fully appreciate this loved pasta.

By Lisa Parrish, GMC Editor
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Features

Build a Stronger Program Through Community Partnerships

Wednesday, 01 October 2025 13:36

Connect future culinarians to the world they will one day feed.

By Amanda Weber, CCE
Instructor and Program Coordinator of Culinary Arts at Lakeshore College in Cleveland, WI
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Features

CAFÉ Blows into the Windy City for 2026 Conference

Wednesday, 01 October 2025 13:27

Chicago’s Kendall College hosts the 2026 CAFÉ conference and Best Practice submissions are now open.

By Lisa Parrish, GMC Editor
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