A meat fabrication workshop reminds Chef Lazar of his past while teaching students important skills for the future.

By Chef Alan Lazar CCE, M.Ed., Johnson & Wales University, North Miami, Florida

The meat industry has been in a silent revolution that is getting louder every day. More and more people are calling for locally sourced meat and the meat industry is happily answering those calls.

Sweet Briar College in Virginia had 18 days to recreate its dining and catering service departments when a last-minute stay allowed the college to remain open. A challenge they met with a little help from friends.

Networking can be a difficult skill to master. But, just like chefs may not like the taste of all the dishes they make, they still have to make the dish well.

Dr. Mayo debunks the myths of teaching online courses in a two-part series from the teacher’s perspective. 

Evaluate your culinary program’s effectiveness by asking these very important assessment questions. The program’s credibility and value could depend on it.