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D M Price, - Mana and the Pass: Māori Perspectives on Well-Being in Kitchen Culture

Tony Heptinstall, - Threads of Memory: Navigating the AI-Human Border in Culinary Education

Madura Thivanka Pathirana, - Sri Lanka’s Tourism: Avoiding Bali 2.0 By Balancing Growth with Preservation

Kaitlyn Sifford, - Veiled by Shadows: A Graduate Student’s Tale of Becoming and Dissent in Quest of the Ivory Tower

Stefanie Benjamin, - The Fight Within: Autoethnographic Poetry as Defiance in Academia

Shawn Bucher, - Me, The Bear, and I: From Burning Stoves to Burning Questions

Chloe Humphreys, - Manaakitaka Reka: A Collaborative Kai Experience

Edward Loveman, William Rupp, - Walking the Waterways: Using Travel Diaries to (Re)story the Canal

Rachel Byars, Helen Geytenbeek, - Beyond Kia Ora: Investigating Manaakitanga in Tourist-Local Interactions

Juliane Tautz, - Challenging the Logic of “She’ll be right”: Fostering Well-Being Within Professional Kitchens

Sylvia Dwen, - Growing Hauora: A Personal Journey of Sustainable Practice and Nature-Based Learning

Sarj Hada, - Mise en Place for the Soul: A Culinary Framework for Well-Being

Sarj Hada, Roger Martin, Lauren Moyes, Sandra Prebble, Michael Rodriguez, Yunzhen Zhang, - Challenges Encountered by International Tourism and Hospitality Students in Large Classes

Will Mordido, - Crafting Culinary Identity: A Framework of Practice Rooted in Reflection and Growth

Noel Remacle, - Rethinking Baking Education: From Technocratic Training to Industry-Responsive Learning

Hayley Dodd, - Inspiration and Contemporary Design Practice in Pūmanawa for the Sweet Kitchen

Warren Guest, - Curriculum Design in the Australian Food Trades: Placing Industry at the Heart

Nohema García Castañeda, Kai Sean Lee, - “Is This Tuna?” and “What the Fuck Is a Chef Knife?”: Unlearning Culinary Arts

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