John Formica draws from his years at Walt Disney World Resort to infuse foodservice training with the principles of Disney magic. His sessions go beyond surface-level cheer, focusing on the deeper values that made Disney experiences memorable: emotional connections, attention to detail and the "plus factor" -- small, consistent efforts that elevate guest interactions. Formica emphasizes the importance of engaging staff, creating a supportive atmosphere and ensuring every team member understands their role in delivering exceptional service, all inspired by Disney's legendary hospitality philosophy.

E.J. Lagasse, at just 22 years old, has been named a James Beard Award semifinalist in the Emerging Chef category. His recognition comes only three years after becoming chef and co-owner of Emeril's, his family's flagship restaurant. This honor places him among the nation's most promising young culinary talents and highlights his rapid rise in the competitive restaurant world.

Chef Billy Nguyen from British Columbia has won the Canadian Culinary Championship for the third consecutive year. Nguyen's winning dish featured dry-aged duck dumpling with preserved berries. Other notable entries included Emily Butcher from Winnipeg with smoked duck and squash dumplings, Jaeyoung Park from Vancouver with a complex chicken dish and Jason Sawision from Ottawa with seared scallop and adobo.

West Sedona School launched a semester-long composting project for its fourth- and fifth-grade classes, aiming to divert a large portion of cafeteria waste from landfills. The pilot will run until the end of the semester, after which its success will determine if it expands to more grade levels. The initiative is part of a broader effort to revive the school's garden and foster environmental awareness among students.

Two Texas A&M AgriLife Research scientists are conducting parallel projects to reduce foodborne illness by addressing microbial contamination. Alejandro Castillo is focusing on Listeria monocytogenes in avocado production, particularly in Mexico, and has found persistent strains in packing plants, leading to targeted sanitation recommendations. Matt Taylor is developing models to validate the microbial safety of meat and poultry products, aiding regulatory compliance. Both researchers collaborate on broader food safety practices, supported by the USDA.

Beer cocktails are gaining popularity as mixologists explore more complex and creative combinations, moving beyond traditional two-ingredient recipes. The Americano Perfecto, a blend of pilsner, Campari, and sweet vermouth, has become a modern classic, inspiring variations like the Beericano. These cocktails offer a fresh way to engage both beer enthusiasts and cocktail lovers, with establishments experimenting with flavors and techniques to elevate the beer cocktail experience.

Tagatose, a rare sugar that closely resembles table sugar in taste but has fewer calories, could revolutionize the sweetener market, according to a study in Cell Reports Physical Science. Researchers at Tufts University have developed a biosynthetic method using genetically engineered bacteria to produce tagatose from glucose with a 95% yield, making production more economically feasible. Tagatose is suitable for people with diabetes and could support oral health.

Instead of being overly accommodating of employee complaints or dismissing them, Robyn McLeod, with Chatsworth Consulting, recommends listening for suggestions on how to address problems, pushing back on complaints that lack accountability and addressing problematic patterns of chronic complaining without solutions. "If you know the request is not possible, the issue is not addressable, or there are specific barriers to change, be clear about that too," McLeod adds.