California ingredients and cooking techniques ingrained at a young age helped Chef Wise build an authentic restaurant serving Northern Mexican cuisine.

By Lisa Parrish, GMC Editor 
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Field trips, updated lessons and guest speakers help Tracy Figueroa’s students learn relevance amid the classics. 

By Tracy Figueroa, Culinary Instructor, Hennepin Technical College 
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Chefs are looking to almonds not just for their health halo, but as a dynamic base for formulating richer textures and elevated flavor experiences. 

By Ann Rolke, Almond Board of California
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Teaching how to incorporate spaghetti into breakfast, dessert and global applications helps students more-fully appreciate this loved pasta. 

By Lisa Parrish, GMC Editor
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Connect future culinarians to the world they will one day feed. 

By Amanda Weber, CCE
Instructor and Program Coordinator of Culinary Arts at Lakeshore College in Cleveland, WI
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