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