Competition Recognizes Phenomenal Professional Chefs While Inspiring Culinary Students
Thursday, 30 March 2017 17:23The James Beard Foundation Awards inspire Kendall College students to become the next generation of culinary leaders.
The James Beard Foundation Awards inspire Kendall College students to become the next generation of culinary leaders.
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.
The often overlooked or underappreciated art of braising gives students a new tool that will serve them well, long after class is over.
Instructor Patti Lang travels to Wisconsin for a total immersion cheese externship and receives a cow’s (uninvited) lick of approval.
Kendall College Interim President Kim Shambrook expands on the need of culinary students to be master builders of a balance sheet just as if it were an award-winning dish.
We have a responsibility as educators to lead by example by innovating in the kitchen—and asking our students to do the same.