Gold Medal Classroom

Ensuring a Positive Culinary Education Review

Monday, 27 February 2023 14:21

Educators must ensure graduates own essential aptitudes and attributes before donning the cap and gown.

By Paul Sorgule, MS, AAC
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Fifty-Minute Classroom

Seafood Sustainability Part Two: Where Do We Go from Here?

Monday, 27 February 2023 14:15

Discussing the benefits and challenges of seafood sustainability with students.

By Adam Weiner, JD, CFSE, and Stephanie Weiner, BA
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Guest Speakers

Teaching Proteins from Complete to Alternative

Monday, 27 February 2023 14:12

Surprising students with a broad range of proteins and their nutritional importance.

By Dr. Jennifer Denlinger, CCC, CHEP
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Chef Profile: Career Path Insights

Chef Profile: Career Path Insights Insights from Jim Churches

Monday, 27 February 2023 13:46

Jim Churches
Senior Executive Corporate Chef
Land O’Lakes

By Lisa Parrish, GMC Editor
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Features

The Intersection of Cartography and Cooking

Wednesday, 01 February 2023 14:46

Identifying world flavors by understanding ingredients and regions.

By Lisa Parrish, GMC Editor
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