An Appetite for the Farm
Women Chefs & Restaurateurs’ 2011 Educator of the Year acknowledges that any chef can serve virtually anything any time of year. But what have we sacrificed? Today’s culinary student is caught in the middle. Read more
American Regionalism, Consumer Control and More
Mintel predicts five foodservice trends that will shape restaurant menus in 2012. Read more
A New Dawn for Breakfast
Technomic finds ample growth opportunities for restaurants serving the first daypart. Breakfast sandwich courtesy of McIlhenny Company/TABASCO® Brand Products. Read more
Teach How to Sauté in 50 Minutes
Sautéing is a technique that both thrills and terrifies students. To successfully alleviate the fear, minimize the mess and cut food costs, try these six instructions from Chef Adam Weiner. Caesar Chicken Sauté courtesy of Campbell’s North America Foodservice. Read more
Latest News
-The Art Institute of Washington Hosts Chefs of Tomorrow™ Media Dinner, Receives Grant
- The Culinary Institute of America Announces Erickson as Inaugural Provost
- Kendall College School of Culinary Arts Student Wins Weeklong Culinary Excursion to Taiwan
- Metz, Cutino Come to Aid of ProStart Student Attending California Culinary Academy
- ACF Partners w ith The Chef’s Academy to Offer Scholarships Totaling $20,000