A process to begin change that will drive culinary education into the future: Part one.

By Paul Sorgule, MS, AAC

A case study on change: Vegetarianism from Ben Franklin to the Whooper. Change is afoot – part two.

By Chef Adam Weiner, JD, CFSE

Dr. Fred Mayo outlines early-stage steps required for changing programs, courses or programmatic activities.

By Dr. Fred Mayo, CHE, CHT

Elizabeth Wittenbach, 25-year-old fifth-generation farmer, predicts future consumers’ taste for the crunchy, juicy, sweet apple.

By Lisa Parrish, GMC Editor

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.