Learn about the seasonality of onions including the differences between fresh and storage alliums. Try the classroom experiment to see and smell the differences.

By Rene Hardwick, National Onion Association

Canned pears lend their versatile flavor to sweet and savory dishes alike, which makes them the perfect candidate for innovative utilizations amid pandemic restrictions.

By Thomas Smith

Don’t miss CAFÉ culinary educator programs: Award deadline April 1, NEW Coffee with CAFÉ webinars, and CAFÉ Talks podcasts.

By Lisa Parrish, GMC Editor

Teaching the basics of knife safety, non-COVID-19 related PPE, lifting and climbing, and the importance of call outs. Part one of a two-part series.

By Adam Weiner, JD, CFSE

Pivoting from feeding on-campus restaurant goers to feeding the food insecure.

By Paul Sorgule, MS, AAC

Creating an activity with boxes and food pictures helps students understand storage requirements, final cooking temperatures or even FIFO concepts.

By Dr. Jennifer M. Denlinger, CCC, CHEP

Ranchers attentively work two years to sustainably raise grass-fed beef. The meat is on a diner’s table for 10 minutes. “And in those 10 minutes, our months of work come down to how well (a chef) prepares that meal. So, handle it with care.” Australian Rancher Paul Crock  

By Thomas Smith

CIM at Baker College’s Tom Recinella named to the ACF Education Foundation Accrediting Commission

By Pacific Northwest Canned Pear Service

CAFE Talks Episode 19