End-of-year project summarizes recipe development, math, pricing, ordering, written and oral presentations, teamwork, and cooking skills.
By Chef Adam Weiner, JD, CFSE
Strategies for encouraging positive attitude include illustrating case studies, demonstrating a positive attitude yourself and sharing quotes about the value of a good outlook.
By Dr. Fred Mayo, CHE, CHT
Consumption of imported seafood is on the rise. Working with distributors allows chefs to source sustainable seafood when placing orders.
By Lisa Parrish, GMC Editor
The culinary arts discipline of the NAACP’s Afro-Academic, Cultural, Technological and Scientific Olympics provides an opportunity for students to pursue dreams of becoming a professional chef.
By Thomas Smith
A group of MSU Denver students and their adviser traveled on a study abroad trip to Mexico and discovered just how varied food safety standards are around the world.
By Lisa Parrish, GMC Editor and
Kori Dover, Metropolitan State University of Denver