March/April 2014 Table of Contents

Features
Essential Oils
Chef Pascal Lorange has traded his jet-seitting agenda for a bicoastal life as Executive Chef at Fig & Olive
Sea Change
Chefs are embracing seafood tradition with a modern twist
Sea Between the Slice
Fresh fish takes on the seafood sandwich

Chef Educator
Teaching Methods and Tools
10 easy tips for using technology in culinary training
Baking and Pastry
Chef Derek Spendlove prepares a classic puff pastry in ten steps
Experimental Learning
Why externships are beneficial for all parties

Equipment Solutions
Smokers' Club
Frozen Assets

Departments
Publisher's Message, Industry Voices, News Bites Recipe Cards
Last Word