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
Feedback & comments: This email address is being protected from spambots. You need JavaScript enabled to view it.

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

By Lisa Parrish, GMC Editor
Feedback & comments: This email address is being protected from spambots. You need JavaScript enabled to view it.

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
Feedback & comments: This email address is being protected from spambots. You need JavaScript enabled to view it.

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

By Lisa Parrish, GMC Editor
Feedback & comments: This email address is being protected from spambots. You need JavaScript enabled to view it.

Techniques like mandolin slices and Hasselback cuts help teach students food tastes great without taking a bite. 

By Lisa Parrish, GMC Editor
Feedback & comments: This email address is being protected from spambots. You need JavaScript enabled to view it.