Soybean oil has a high smoke point and neutral flavor. Also, new oils such as those made from the low-lin soybean are low in trans fats and make a healthy fat choice for cooks.

The nationally-recognized Dining Lab and Pastry Kiosk are student-run operations that double as immersive classrooms which earned the CAFÉ/IPC Innovation Award.

The modern-day chef’s uniform and hat can be traced back to the 16th century but some of the history is a little murky.

Light, effervescent beverages with lighter small plates or salmon sliders with a spirit-forward cocktail are possible pairings offered by Chef Kathy Casey.

Ancient grains add complexity and flavor depth to baked items while supporting a “healthy indulgence” market trend.