The Myths and Science behind MSG, one of the most popular presentations at CAFÉ’s Fall workshop, “The Science of Food” is available for classroom use and is divided into 2 videos: “Cooking with Umami” and “The Science Behind MSG.” The videos are 7-8 minutes long and are professional done by Kendall College Dean Chris Koetke, CEC. View the videos at CAFEVision.
The Idaho Potato Commission is a comprehensive potato resource and is a strong partner with foodservice instructors.
Check these sites out for resources of all types and levels of instruction:
Midwest Culinary Institute a division of Cincinnati State Technical and Community College has an opening for a culinary instructor. Get more information.
