Embracing the Future with Innovation and Printed Pasta
Blu1877 takes on technology and imagination in its development of 3D printed pasta.
By Lisa Parrish, GMC Editor and Jacqueline Delgado, business development at Blu1877
Students Switching from Gamers to Super Students
Positive game skills can turn a video gaming habit into a culinary arts learning habit.
By Lisa Parrish, GMC Editor
Encouraging More Reading
Reading beyond assigned work broadens students’ knowledge of quality writing.
Dr. Fred Mayo, CHE, CHT
Not too Late to Plan for Training the Trainer
Help faculty members make it real by staying relevant, thinking differently and getting a good start.
By Paul Sorgule, MS, AAC
Culinarians Should Know the Gluten Gamut: From Gluten Free to Gluten Intolerant
Learning about foods containing gluten will serve chefs and servers well.
By Chef Adam Weiner, CFSE
Technology in the Kitchen
How the technology of QR codes unlocked the power of smartphones in the classroom.
By Chef David Pazmiño of Newbury College
Santa Barbara Sun, Shade and Avocados
A California avocado farmer’s perspective on the practices and rewards of avocado cultivation
By Thomas Smith
CAFÉ and ACF Form Strategic Partnership
The American Culinary Federation (ACF) and the Center for the Advancement of Foodservice Education (CAFÉ) have agreed to a partnership focusing on education and events.