Chef, butcher and longtime American “Lambassador” Mark DeNittis will share an easy and approachable lesson plan for teaching about lamb sausages.

By Chef/Butcher Mark DeNittis

Chef Instructor Jack Kaestner shows instructors how to make lamb sausage in applications from Moroccan to Greek.

By Chef Instructor Jack Kaestner, Milwaukee Area Technical College

Teach students how to evaluate different fruit product formats including fresh cut, frozen and canned for menu development.

Honey is trending from beehive to the bar. Learn about honey as an alternative sweetener in cocktails and non-alcoholic drinks.

 Chef Adam Weiner, CFSE, says it can be done! Learn how to teach basic food safety in one 50-minute class.