It is difficult to justify turning a blind eye to the perfect storm of challenges facing culinary education. It may very well be time for programs to reinvent themselves. 

We need to start teaching culinary students from the beginning of their education to care for, respect and even nurture the kitchen equipment.

An overview of Dawn Sweeney’s keynote address to the American Culinary Federation at its national convention. 

Moonshine goes gourmet, Mason jars replace fancy glassware, and simplicity reigns supreme. These and seven other trends are the hallmarks of the current craft-cocktail culture.