A trip to the American Culinary Federation “Pastry Live” competition in Atlanta was a major success for Sullivan University Baking and Pastry Arts students, resulting in five gold medals.
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Chef Jackson Lamb earns prestigious award for curriculum development and student study abroad trip.
Students will cook and learn within the historical and cultural contexts of southern Italy interacting with chefs, growers, and food producers in a truly immersive study abroad program.
Annual CIA student pizza cook-off contest features global flavors in award-winning pies.
Culinary professionals were honored for excellence and achievement and their ability to further the mission of celebrating, nurturing and honoring America’s diverse culinary heritage.
A capacity crowd at NYC’s American Museum of Natural History supports record breaking fund-raising event while honoring culinary titans.
Millennials are choosing peanuts and peanut products for their nutritional benefits while enjoying them in sauces and smoothies. It’s not just PB&J anymore.
Customizing potato chips–whether fresh or processed–is an easy way to bring signature flavors to one of America’s favorite mediums. Many popular restaurant menus around the country feature some variation of potato chips, from jalapeño kettle chips to truffled Parmesan chips to honey butter chips. Students can take the humble potato chip to innovative new culinary heights.