Chef Tyler Florence Named JWU’s Food Entrepreneur in Residence
By Johnson & Wales University
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By Johnson & Wales University
CIM at Baker College’s Tom Recinella named to the ACF Education Foundation Accrediting Commission
By Pacific Northwest Canned Pear Service
National consumer survey finds for the first time consumers’ preference for honey surpasses white sugar.
Four students will be selected from a nationwide pool. Deadline is February 26, 2021.
By Goya Foods
A much-loved, US-grown whole grain is now ecologically friendlier.
By InHarvest, Inc.
Silken Soy Purée can simplify recipe development by replacing or supplementing dairy ingredients and enhancing the texture of dressings, dips, desserts and more.
By The Soyfoods Council
Journal of Culinary Education Best Practices releasing special Covid-19 impact publication.
Six secondary and post-secondary instructors have earned CAFÉ’s recognition for their innovation, leadership, sustainability efforts, and entrepreneurship work in culinary education. Each honoree receives a cash prize and plaque. Congratulations to following educators:
A new, free online course, powered by Rouxbe, allows foodservice professionals to earn up to 25 continuing education ACF credits.