Making a Case for Culinary Change
Be in the business of making something great by controlling your own narrative.
By Lisa Parrish, GMC
Fearless Innovation in the Face of Unflinching Change
A two-part article explaining leadership qualities required for guiding industries and culinary education through change.
By Lisa Parrish, GMC Editor
2019 Gold Medal Classroom Article Index
Miss one GMC story and you might miss a valuable teaching resource.
By Lisa Parrish, GMC Editor
Culinary Education Adopters or Disruptors
A process to begin change that will drive culinary education into the future: Part one.
By Paul Sorgule, MS, AAC
Changing Culinary Curriculum One Class at a Time
A case study on change: Vegetarianism from Ben Franklin to the Whooper. Change is afoot – part two.
By Chef Adam Weiner, JD, CFSE
The Change Process
Dr. Fred Mayo outlines early-stage steps required for changing programs, courses or programmatic activities.
By Dr. Fred Mayo, CHE, CHT
The Changing Varieties in an Apple Orchard
Elizabeth Wittenbach, 25-year-old fifth-generation farmer, predicts future consumers’ taste for the crunchy, juicy, sweet apple.
By Lisa Parrish, GMC Editor
Six Aspiring Chefs Competed at the 2019 United States of Umami Culinary Competition
Winners showcased the power of umami in driving deliciousness at competition sponsored by Ajinomoto Co. and Umami Information Center.
Smithsonian Set to Showcase Brewing History; New Display Part of “FOOD: Transforming the American Table”
The Smithsonian’s National Museum of American History will explore the history and industry of brewing in the United States in a new showcase located within the “FOOD: Transforming the American Table” exhibition beginning Oct. 25.
Pecans: The original indigenous tree nut
The versatile American pecan makes dishes wholesome and flavorful, no matter the culinary style. Whether chefs are looking to create meals that are gluten-free or plant-based, pecans provide nutrition and flavor people enjoy.