Bringing the curriculum to (real) life through storytelling, forced problem-solving, field trips and getting students inside foodservice operations.

By Paul Sorgule, MS, AAC
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One chef’s example of how a failed legal career turned into a successful and fulling culinary career.

By Adam Weiner, JD, CFSE
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Giving students an outline to record notes helps with processing, organizing and extending thinking on butchery topics.

By Dr. Jennifer Denlinger, CCC, CHEP
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Chefs and Puerto Rican mango farmer face similar challenges and opportunities while operating their businesses.

By Lisa Parrish, GMC Editor

Michael Buononato
Senior Vice President
Creative Food Solutions

By Lisa Parrish, GMC Editor
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