A person whisking a roux in a pan on the stove.

Chef Bryan Dean: Mother Sauces and Technology Evaluation

Season 2 CIDDL Cizzles gets saucy as Bryan Dean connects universal ‘Mother Sauces” to technology evaluation. Starting with a simple 1:1 roux of starch (all-purpose flour) and a fat (butter), Bryan creates four mother sauces to be used as the base for a wide variety of meals.
Syrup is actively poured over a large stack of pancakes on a white plate. A glass of orange juice sits in the background.

Chef Dave Merves: Pancakes and Program Evaluation

In our newest CIDDL Cizzles, Dave Merves discusses what pancakes and program evaluation have in common. Dr. Dave Merves has been in education for the past 16 years as a program evaluator for educational technology grants. His first career was as an internationally classically trained chef specializing in pastries.
A sheetpan is spread with colorful veggies and cut up chicken breasts.

Feature Matching and Sheet Pan Chicken with Chef Michelle Patterson

In our newest CIDDL Cizzles, Michelle Patterson discusses assistive technology and the importance of feature matching to ensure student success. Michelle has taught as an adjunct professor at the University of Central Florida in the Department of Exceptional Student Education and previously served as a Technology Resource Specialist as part of a Florida statewide discretionary project to meet the needs of K12 students with disabilities through the implementation of UDL, Assistive Technology, and Accessible Educational Materials.