The ACFEF updated its 40-year-old apprenticeship program in the face of changing foodservice needs and tech-savvy culinarians new to the field.

By Lisa Parrish, GMC Editor

Teaching necessary skills for today’s graduates may mean swapping quinoa for rice or Brussels sprouts for peas and carrots in lesson plans.

By Chef Adam Weiner, JD, CFSE

What is research and how to help students look forward to the analytical assignments.

By Dr. Fred Mayo, CHE, CHT

Build effective measurement devices for you and your students that factor in both external- and self-assessments.

By Paul Sorgule, MS, AAC

See, smell, taste, experiment with and customize the complex flavor of soy sauce.

By Kikkoman USA