Ocean Pines instructor received the national award for professional commitment to the educational community and outstanding leadership skills.
By Lisa Parrish, GMC Editor
Feedback & comments: This email address is being protected from spambots. You need JavaScript enabled to view it.
Holyoke Community College Culinary Chair Tracy Carter earned national award for commitment to recycling and sustainability.
By Lisa Parrish, GMC Editor
Feedback & comments: This email address is being protected from spambots. You need JavaScript enabled to view it.
JWU Rhode Island campus associate professor recognized for his Sustainable Systems Program, teaching students the importance of agriculture in menu design.
By Lisa Parrish, GMC Editor
Feedback & comments: This email address is being protected from spambots. You need JavaScript enabled to view it.
The Sheboygan Falls instructor earned the national award for her innovative community partnerships, commitment to students and consistent leadership.
By Lisa Parrish, GMC Editor
Feedback & comments: This email address is being protected from spambots. You need JavaScript enabled to view it.
South Saint Paul instructor earned the national award for her commitment to culinary education and the foodservice industry.
By Lisa Parrish, GMC Editor
Feedback & comments: This email address is being protected from spambots. You need JavaScript enabled to view it.
The Sauk Rapids-Rice High School educator received national entrepreneurship award for creating a mobile coffee business lead by students of all abilities.
By Lisa Parrish, GMC Editor
Feedback & comments: This email address is being protected from spambots. You need JavaScript enabled to view it.
Director of the Hospitality, Culinary & Tourism Institute Elizabeth DeRose was recognized for incorporating modern culinary technology into the college’s culinary kitchen.
By Lisa Parrish, GMC Editor
Feedback & comments: This email address is being protected from spambots. You need JavaScript enabled to view it.
Eight culinary education leaders and a college student recognized for innovative approaches and positive impacts on culinary education.
By Lisa Parrish, GMC Editor
Feedback & comments: This email address is being protected from spambots. You need JavaScript enabled to view it.
Teaching the functional benefits of eggs including mouth feel, viscosity and richness.
By Lisa Parrish, GMC Editor and Sara Johannes, St. Paul College
Feedback & comments: This email address is being protected from spambots. You need JavaScript enabled to view it.
Commit to these guidelines and observe how your program changes the world one student at a time.
By Paul Sorgule, MS, AAC
Feedback & comments: This email address is being protected from spambots. You need JavaScript enabled to view it.