The often overlooked or underappreciated art of braising gives students a new tool that will serve them well, long after class is over.

Instructor Patti Lang travels to Wisconsin for a total immersion cheese externship and receives a cow’s (uninvited) lick of approval.

Kendall College Interim President Kim Shambrook expands on the need of culinary students to be master builders of a balance sheet just as if it were an award-winning dish.

We have a responsibility as educators to lead by example by innovating in the kitchen—and asking our students to do the same.