Using fresh ingredients isn’t just trendy – it’s essential. Read insightful tips for selecting and cooking tomatoes, corn, melons and peaches.

By Alisa Malavenda, MATC and TheCulinaryPro.com

Chef Instructor Jack Kaestner shows instructors how to make lamb sausage in applications from Moroccan to Greek.

By Chef Instructor Jack Kaestner, Milwaukee Area Technical College

Culinary programs can drive ideation around issues like sustainability, health and urban redevelopment. Education as the driver not passenger.

By Paul Sorgule, MS, AAC

Honor codes help build a classroom culture now and throughout the year.

By Dr. Fred Mayo, CHE, CHT

Teaching the bowl trend at the beginning of the school year.

By Adam Weiner, JD, CFSE