Training our students to include sustainability as a core concern when they source fish is a crucial component of preparing future chefs.

Culinary educators are in the perfect position to refocus how students approach adding salt to any dish.

As influential future chefs, current students must truly understand the basics of sustainability: reduce food, water and energy waste and maximize your use of everything at hand.

By focusing on ourselves, our diets, sleep, exercise patterns, and time out of the classroom, we transform ourselves into better educators.

Instructors need to teach students the finer points of coffee and tea. Students will become valued employees who can revamp menus and increase customer service.