JBF Impact Program looks to halt food waste by initiating an industry-wide change beginning with culinary instructors.

By Lisa Parrish, GMC Editor

Fresh pears are finding their way into applications throughout all day parts from pear and gorgonzola ice cream to salads and cocktails.

By Kathy Stephenson, Marketing Communications Director, Pear Bureau Northwest and Chef Instructor Peter Tobin, Inland Northwest Culinary Academy at Spokane Community College

MATC’s John Reiss takes instructors on a lamb tour from farm to table and everything in between.

By John Reiss, Milwaukee Area Technical College, CEC, CCE and TheCulinaryPro.com

Fifth generation watermelon farmer, entrepreneur and agribusiness student Jessie Wiggins knows all things watermelon.

By Thomas Smith

Teaching the base 10 metric system to students with confidence and the right tools.

By Chef David Pazmiño of Newbury College

Playing the game What Would Your Last Meal Be? reveals much about students and their background while teaching a valuable culinary lesson.

By Adam Weiner, JD, CFSE

Chef Paul Sorgule defines critical attitudes that help students succeed from day one through graduation and beyond.

By Paul Sorgule, MS, AAC

Dr. Fred Mayo explains the three major methods for presentation evaluation: self, peer and professional. An added bonus: ready-made student evaluation form.

By Dr. Fred Mayo, CHE, CHT

The Culinary Institute of America (CIA) introduced a primarily online executive-format master’s degree examining the business of food. The Master of Professional Studies (MPS) in Food Business allows working professionals to devote time to advancing their careers and businesses according to their schedules.

Grand Rapids Community College’s(GRCC) Secchia Institute for Culinary Education works with more than 60 local restaurants to create a unique Restaurant Week experience. Diners are offered special menus at local establishments, including an exclusive "Chef's Choice" option, with $1 of each meal going into a culinary scholarship fund.