FEATURES:
Global cuisine fusion case study: New cuisine combination reflects the diversity of its consumers and concept.
Bronze die-cut pasta worth the groove. Shaping the perfect pasta from mouthfeel to texture to taste.
Teaching Knowledge Tactics: Driving the learning cycle through connection and communication.
Innovate the Future: CAFE invites educators to San Antonio for two informative and exciting gatherings: The Deans and Directors Retreat and the Leadership Conference.
COLUMNS:
Dr. Jennifer Denlinger's Waste Not Want Not: an Earth Day initiative. Actively encourage students to participate in and create food waste reduction and upcycling activities.
Future Thinking in Education. An evolving college education: challenging culinary education norms to create an exceptional 21st-century model.
MEET THE GROWERS
McCormick For Chefs launches four new seasonings pair flavors following global flavor trends.
Washington Red Raspberry Commission announces winners of Illinois student competition.
Deadline approaching for Idaho Potato national ad campaign recipes.
Upcycling food waste by creating coproducts. Reimagining the end of the food cycle as the beginning.
Including environmental issues in your day-to-day teaching. Start small by addressing energy consumption and food waste topics in every class.
Honey in baking and sustainability. The sweetener is a byproduct of honeybees contributing to pollinating one-third of the world’s food supply. A sweet win for baking and sustainability.
Upcycling pineapples to create an over-the-top effervescent tepache. Teaching students to go beyond composting to achieve sustainability through mini lessons.
Making moves that make a difference. Striving to become better influences every onion growing and packaging decision at Peri & Sons Farms.