Executive Chef Daniel M. Pliska, CEC, AAC, explains a career in culinary arts is not like a Food Network competition. It’s tougher.
Chef educators can influence what consumers eat tomorrow by introducing young culinarians to a Swap Meat concept today.
A successful pairing should help enhance the flavor and texture of both the cheese and accompaniment. Let your creative and culinary senses guide you as you keep these general strategies in mind.
Health issues have become a hot button foodservice topic amidst growing consumer lifestyle concerns. In particular, awareness of gluten as a trigger for autoimmune and other conditions has rocketed to prominence. A new industry of gluten-free products and a new gluten-free menu category have emerged in response.
The Latest Award/Contest Information
THE NATIONAL PORK BOARD “Be Inspired” COOKING COMPETITION
Center for Advancement of Foodservice Education (CAFÉ) Leadership Conference 2016
Idaho Potato Commission Innovation Award
Idaho Potato Commission Award Program for Student-Run Restaurants
Most culinary arts program include front-of-the-house training in a restaurant atmosphere and/or providing special event catering. Students generally rotate positions and work with their instructors on all aspects from menu design to dessert offerings.
Sysco/CAFÉ Educator of the Year Award
Sysco Corporation, in conjunction with CAFÉ, announces its sponsorship of the annual CAFÉ/Sysco Foodservice Educator of the Year. One secondary instructor and one postsecondary instructor will be honoured.
Each awardee will receive $1,500 plus a complimentary registration to CAFÉ’s 2016 Leadership Conference in Chicago, Illinois, June 23-25, 2016, hosted by Kendall College.
CAFÉ/KENDALL COLLEGE GREEN AWARD for 2016
The annual CAFÉ/Kendall College Green Award is the first national award to recognize secondary and postsecondary culinary-arts, baking/pastry and hospitality-management programs for their commitment to sustainability and teaching its tenets.
All secondary and postsecondary culinary arts and baking/pastry programs in the United States, whether diploma or degree granting are eligible
The objective of the award is to build the body of sustainability resources in foodservice education. Selection criteria are based on the integration of sustainability into educational programs and/or operations.
Past winners include: