Potatoes are being consumed in surprising beverages from plant-forward smoothies to purple beer.

By Lisa Parrish, GMC Editor

First article discusses moving classes to the online world from a brick and mortar environment.

Using both taste and memory recall creates a powerful teaching method for developing knowledge of flavors and textures.

By Chef David Pazmiño

Question answered from the student perspective.
Part Two

By Paul Sorgule, MS, ACC

Chef Adam Weiner lists his favorite quips, quotes and anecdotes about life in the kitchen and advice to culinary students.

By Chef Adam Weiner, CFSE