Innovations in care, housing, feeding and health protocols of pig raising have led to big changes in how chefs prepare pork.

By Thomas Smith

Watermelon is ready for the season with new flavor pairings and a downloadable pairing chart for the culinary classroom.

By Lisa Parrish, GMC editor, and Megan McKenna, director of foodservice and marketing, National Watermelon Promotion Board

Introducing students to fruit flavors beyond the apple-banana-orange range builds taste palates and a fine food understanding.

By Lisa Parrish, GMC Editor

Dr. Fred Mayo illustrates the importance of attitude and behavior when resolving customer service issues. Did the server thank the complainer?

By Dr. Fred Mayo, CHE, CHT

A culinary educator’s summer project: How to collectively face challenges head on and create outcomes that demonstrate education’s importance to the success of a changing food industry.

By Paul Sorgule, MS, AAC