EDU #4 – How Salem High School Built a Pro-Level Culinary Program

EDU #4 – How Salem High School Built a Pro-Level Culinary Program

Salem High School has a student population of 952. By high school standards, that is not a large campus. So how does a school of that size sustain a thriving Culinary Arts program where students learn to cook, bake, and prepare for careers in the restaurant and hospitality industry through a blend of kitchen training, classroom instruction, an in-house bistro, in-house food bank, in-house butcher shop and community outreach programs What kind of witchcraft have dedicated educators and an engaged community summoned up to make this possible? Panel: *  Chef Jeffrey Stuart – Educator, Innovator * Fred Klashman – Publisher, Total Food Service; Co-Producer, VBS * Larry Sashin – President, L. Sashin & Associates; Creator & Co-Producer, ⁠VBS [https://totalfood.com/vbs/] EducationLogo v1 1 [https://totalfood.com/wp-content/uploads/2026/04/EducationLogo_v1-1-696x464.jpg] April 24, 2026 · Season 2 : Culinary Education Leaders [https://totalfood.com/vbs/] · Episode 4 EDU #4 – HOW SALEM HIGH SCHOOL BUILT A PRO-LEVEL CULINARY PROGRAM 29 Min, 12 Sec · By Total Food Service Salem High School has a student population of 952. By high school standards, that is not a large campus. So how does a school of that size sustain a thriving Culinary Arts program where students learn to cook, bake, and prepare for careers in the restaurant and hospitality industry through a blend of kitchen training, classroom instruction, an in-house bistro, in-house food bank, in-house butcher shop and community outreach programs

EDU #3 – How Dominican University Trains the Next Generation of Hospitality Entrepreneurs

As part of the Dominican University MBA program, Intro to Entrepreneurship and Small Business Management gives future business leaders practical insight into how to organize ideas, build strategy, and drive profitability. Add Kendell Brenner’s 27+ years of culinary and hospitality experience, and you have a passport to success stamped and ready to go. Listen to EDU 3- Culinary Education Leaders- Dominica University, NY on Spotify and Apple Podcasts. Panel: * Kendell Brenner – Adjunct Professor of Business, Dominican University, KB Consulting – Principal, Operations Business & Training Strategy. * Fred Klashman – Publisher, Total Food Service; Co-Producer, VBS * Larry Sashin – President, L. Sashin & Associates; Creator & Co-Producer, ⁠VBS [https://totalfood.com/vbs/] EducationLogo v1 1 [https://totalfood.com/wp-content/uploads/2026/04/EducationLogo_v1-1-696x464.jpg] April 22, 2026 · Season 2 : Culinary Education Leaders [https://totalfood.com/vbs/] · Episode 3 EDU #3 – HOW DOMINICAN UNIVERSITY TRAINS THE NEXT GENERATION OF HOSPITALITY ENTREPRENEURS 30 Min, 37 Sec · By Total Food Service As part of the Dominican University MBA program, Intro to Entrepreneurship and Small Business Management gives future business leaders practical insight into how to organize ideas, build strategy, and drive profitability.

VBS #119 – From Margherita to Mango: Is Pizza Following Vodka’s Path?

I remember walking into my local pizza joint—never a “pizzeria” and saying, “A Coke and a slice, please.” LBJ was president. There were seven TV channels. Our black-and-white set pulled signals through an antenna on the roof. Vodka meant Smirnoff or the cheap store brand. Life was simple. Today, there are more TV stations than a shark has teeth. Vodka flavors fill an aisle as long as an airport runway. And ordering a Coke (Classic, Cherry, Vanilla, Mexican, Diet, Diet Cherry…) and a slice (eight pies in the case and twenty toppings to add) feels almost as complicated as ordering  a latte at Starbucks. Panel: 1. Scott Weiner- Founder- Scott’s Pizza Tours, and World Class Pizza Mavin 2. Fred Klashman – Publisher of Total Food Service and Co-Producer of the VBS 3. Larry Sashin- President of L. Sashin & Associates, Creator and Co-Producer of the VBS virtual breakfast sessions [https://totalfood.com/wp-content/uploads/2025/06/virtual-breakfast-sessions-400x400.jpg] April 22, 2026 · Season 1 : Virtual Breakfast Sessions [https://totalfood.com/vbs/] · Episode 119 VBS #119 – FROM MARGHERITA TO MANGO: IS PIZZA FOLLOWING VODKA’S PATH? 30 Min, 28 Sec · By Total Food Service I remember walking into my local pizza joint—never a “pizzeria” and saying, “A Coke and a slice, please.” LBJ was president. There were seven TV channels. Our black-and-white set pulled signals through an antenna on the roof. Vodka meant Smirnoff or the cheap store brand. Life was simple.

EDU #2 – Curriculum, Culture & Career: Quinsigamond CC’s Hospitality Program

Listen to what’s cooking at Quinsigamond CC in Worcester , Ma. Join our panel as we discuss what’s the Quinsigamond CC difference and how its currently doing their part in jumpstarting the next wave of culinary leadership, including the curriculum, the culture and the course they enable their students to set to navigate the often complicated path to food service success. The Culinary Educations Leaders can be heard on both Spotify and Apple podcasts. Panel: * Kerry Miller – Sr. VP of Operations of the Massachusetts Restaurant Association * Professor Patricia Hutchinson – Quinsigamond CC * Caroline Nutting – Assist GM at Prezo Grille and Bar * Fred Klashman – Publisher Total Food Service and Co-Producer of the VBS * Larry Sashin – President, L. Sashin & Associates; Creator & Co-Producer, ⁠VBS [https://totalfood.com/vbs/] EducationLogo v1 1 [https://totalfood.com/wp-content/uploads/2026/04/EducationLogo_v1-1-696x464.jpg] April 16, 2026 · Season 2 : Culinary Education Leaders [https://totalfood.com/vbs/] · Episode 2 EDU #2 – CURRICULUM, CULTURE & CAREER: QUINSIGAMOND CC'S HOSPITALITY PROGRAM 34 Min, 28 Sec · By Total Food Service Listen to what’s cooking at Quinsigamond CC in Worcester , Ma. Join our panel as we discuss what’s the Quinsigamond CC difference and how its currently doing their part in jumpstarting the next wave of culinary leadership, including the curriculum, the culture and the course they enable their students to set to navigate the often complicated path to food service success.

VBS #118- Food Education- Culinary is covered, but who’s teaching the business end?

A well-built kitchen staff is like a Roman arch, with the chef serving as the keystone holding an impossible structure upright. The chef must balance creativity, skill, consistency, and business sense. Many chefs see themselves as artists, yet they also run kitchens that must stay profitable. When art and money collide, the result can be burnt toast. In researching this show, we found chefs at all levels struggle to price dishes correctly. In today’s tight margins, why do some lack this essential skill? This gap points to a flaw in culinary education: chefs are trained to cook, but not always to manage finances. Watch our panel on YouTube or listen on Apple Podcasts and Spotify as experts explore how culinary education must evolve. Panel: 1. Stephen Zagor – NYU Adjunct Associate Professor- Nutrition and Food Studies, Columbia University – Business School, CIA- Senior Instructor Restaurant and Culinary Business Management 2. Tara Berman – Managing Partner of Tara Paige Group 3. Fred Klashman – Publisher of Total Food Service and Co-Producer of the VBS 4. Larry Sashin – President of L. Sashin & Assoc, Creator and Co-Producer of the VBS virtual breakfast sessions [https://totalfood.com/wp-content/uploads/2025/06/virtual-breakfast-sessions-400x400.jpg] April 15, 2026 · Season 1 : Virtual Breakfast Sessions [https://totalfood.com/vbs/] · Episode 118 VBS #118- FOOD EDUCATION- CULINARY IS COVERED, BUT WHO'S TEACHING THE BUSINESS END? 33 Min, 53 Sec · By Total Food Service A well-built kitchen staff is like a Roman arch, with the chef serving as the keystone holding an impossible structure upright. The chef must balance creativity, skill, consistency, and business sense. Many chefs see themselves as artists, yet they also run kitchens that must stay profitable. When art and money collide, the result can be burnt toast.