AI opportunities, foodservice trends and workforce readiness covered during annual culinary instructor gathering.

By Lisa Parrish, GMC Editor
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Engage students rather than focusing on content volume in culinary education.

By Paul Sorgule, MS, AAC
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Melding Latin American and Chinese cuisines becomes a labor of love and example of successfully merging seemingly divergent flavors into one concept.

By Lisa Parrish, GMC Editor
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Shaping the perfect pasta from mouthfeel to texture to taste.

By Lisa Parrish, GMC Editor
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Driving the learning cycle through connection and communication.

By Warren Leigh, culinary professor, caterer, consultant and retired restaurant operator
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