JBF Impact Program looks to halt food waste by initiating an industry-wide change beginning with culinary instructors.

By Lisa Parrish, GMC Editor

Fresh pears are finding their way into applications throughout all day parts from pear and gorgonzola ice cream to salads and cocktails.

By Kathy Stephenson, Marketing Communications Director, Pear Bureau Northwest and Chef Instructor Peter Tobin, Inland Northwest Culinary Academy at Spokane Community College

MATC’s John Reiss takes instructors on a lamb tour from farm to table and everything in between.

By John Reiss, Milwaukee Area Technical College, CEC, CCE and TheCulinaryPro.com

Butter poached lobster and raspberry dark chocolate Bavarian earn Missouri high schoolers accolades and top honors in national competition.

By Thomas Smith

Liquid nitrogen infused dessert helped illustrate how ice cream and science work together in winning management concept.

By Thomas Smith