With its own creamery, gristmill, USDA animal processing plant and on-campus farm, College of the Ozarks’ culinary students have lots to learn during their work education program.
While members of the LGBT community fight for acceptance in some areas, the culinary industry doesn’t seem to be one of them, according to the chefs and restaurateurs we’ve talked to.
In honor of April being National Grilled Cheese Month, the Wisconsin Milk Marketing Board shares tips to help you create the perfect grilled cheese!
Contributor Paul Sorgule, M.S., AAC, discusses the benefits of mentoring young chefs and explains how to “pass it on.” He offers examples of how to help these new chefs succeed.
After retiring at age 69, Chef Gracey pursued his passion of culinary arts and became a Certified Culinarian (CC) who now teaches at a local college.