Gold Medal Classroom

Culinary Arts: Alchemy or Artistry? Yes, to Both

Tuesday, 31 March 2026 14:30

Part One: Making sense of the senses when transforming ingredients into multisensory pieces of art.

By Lisa Parrish, GMC Editor
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Features

New Technology Series: Induction Cooktops

Tuesday, 31 March 2026 14:17

Induction cooking offers safer, sustainable and more efficient stovetop options.

By Lisa Parrish, GMC Editor
Jack Campbell, Kendall College Chef Instructor and Asst. Professor
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Future Thinking in Education

Creating a Lasting Partnership Between Success and Professionalism

Tuesday, 31 March 2026 12:52

Taking pride in work, self, professionalism and excellence are benchmarks in the culinary industry.

By Paul Sorgule, MS, AAC
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Chef Profile: Career Path Insights

Chef Profile: Career Path Insights from James Eddington

Tuesday, 31 March 2026 12:48

James Eddington
Farmer, Tour Guide and Executive Chef
Eddington’s of Exeter

By Lisa Parrish, GMC Editor
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Features

Dull Knives or $1,000? Choose Wisely

Monday, 02 March 2026 13:42

CAFÉ’s awards offer cash prizes, conference perks and all-expense-paid trips. The hardest part is deciding which category to enter before April 1.

By Lisa Parrish, GMC Editor
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