Journal for Culinary Education Best Practices, June 2021
CAFÉ is excited to announce its current publication of the “Journal for Culinary Education Best Practices, June 2021.”
Lesson Plan: Fresh Craft Sausages with Ground American Lamb – Not Your Usual Grind
Chef, butcher and longtime American “Lambassador” Mark DeNittis will share an easy and approachable lesson plan for teaching about lamb sausages.
By Chef/Butcher Mark DeNittis
Food as a Multivitamin
Cleveland Indians Executive Chef Joshua Ingraham drives his culinary business and personal life toward functional food and its positive healthful benefits.
By Lisa Parrish, GMC Editor
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Food and Ingredients as Medicine
Eating specific foods and utilizing certain ingredients to prevent, manage and possibly even reverse certain health conditions.
By Lisa Parrish, GMC Editor
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One Ingredient’s Essential Health Impacts
Walnuts: A well-studied ingredient that improves basic health and helps reduce risk of disease.
By Lisa Parrish, GMC Editor
Ensuring Your Program is Not Directionally Challenged
Pushing your program in the right direction requires uniqueness, excellence and educational pride.
By Paul Sorgule, MS, AAC