Fresh and nutritious fruit is available year round thanks to global transportation. Educators are teaching that seasons don’t dictate what’s in season.

A meat fabrication workshop taught students how to take a steer from hindquarter and forequarter sections to primal cuts to cooked porter house steak.

Top American and French chefs share their insight and experience when highlighting how classic desserts are resurfacing, often with different presentations. And, why that is important to chef educators.

Kendall College is inserting classic American cuisine instruction throughout its culinary program and dining spaces. Tuna-noodle casserole, anyone? 

Students need to embrace new tastes and textures but often resist. Chef Weiner explains new avenues to broadening taste horizons and increasing flavor diversity.

By Chef Adam Weiner, CFSE

Last December I wrote “Fun and Profit with Gingerbread.” This year I would like you to consider using the holidays as a way to teach finicky students to taste outside their comfort zones.