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The American Lamb Board’s new “Fabricating American Lamb” booklet includes step-by-step directions for fabricating a lamb shoulder, Frenching a rack of American lamb, creating a BRT American lamb leg roast and fabricating a leg of lamb. The booklet also includes steps to carving a leg of lamb and recipes for using leftover lamb leg meat. To order the free booklet, email This email address is being protected from spambots. You need JavaScript enabled to view it..

Culinary instructors and postsecondary culinary students put on your thinking toques and begin collecting materials to submit for seven awards totaling $7,000 in cash prizes.

Expanded categories and a new Awards mission reflect James Beard Foundation’s goal to create a more inclusive and accessible program.

Culinary Institute of Michigan's Chef Tom Recinella honored with national recognition at ACF convention.

By the Culinary Institute of Michigan

By Chipotle Mexican Grill, Inc.

Congratulations!

By Lisa Parrish, GMC Editor