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

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Teaching Tips

Practice doing an event evaluation as a good way to understand what worked and what didn’t and what they learned overall.
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