The Fashion of Food
As revealed at this year’s IACP Conference in New York last month, on the map, but off the beaten path, is where today’s food trends are emerging. And, look for the reconstruction of authenticity. Read more
An (ACF Chapter) Affair to Remember
Chef Eric Karell, member of the American Culinary Federation’s chapter in Atlanta, lauds the personal and professional value of attending a well-developed and executed monthly meeting. Read more
The Importance of Beverage Education
Fleming’s Prime Steakhouse & Wine Bar in Chicago introduced its new cocktail menu in March featuring such “mood driven” concoctions as the Limoncello Martini and Brazilian. While many students arrive for class thinking they don’t need to know about beverage because they deal with food, Chef Albert Schmid explains why they’re wrong. Read more
Le Cordon Bleu Commits to Greater Focus on Culinary Fundamentals
LCB’s national advisory board recommends a more-modern approach to culinary education for the 16 schools in the United States. Read more
Latest News
* Le Cordon Bleu Offers Certified Master Chef Preparation Program for Faculty and Staff
* “The Five Taste Senses” Symposium at Robert Morris University a Success
* McCamic of The Chef’s Academy Receives Wines of Australia Scholarship
* Master Chef Contrisciani Joins Hocking College Culinary-Arts Program