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Items filtered by date: March 2011

Culinary Education’s Big Boost to the Green-Building Movement

food4_may11Johnson & Wales University's Cuisinart Center for Culinary Excellence in Providence earns LEED gold certification.

Johnson & Wales University (JWU) has been awarded LEED® gold certification established by the U.S. Green Building Council (USGBC) and verified by the Green Building Certification Institute (GBCI) for its Cuisinart Center for Culinary Excellence. One of the newest and most prominent facilities on the Harborside Campus of the university's expansive Providence, R.I., campus, the 82,000-square-feet Cuisinart Center for Culinary Excellence features a state-of-the-art environment specifically designed to accommodate the university's advanced culinary curriculum.

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Paul Bocuse Named “Chef of the Century” by the CIA

food3_may11Culinary Legend Honored at 2011 Augie™ Awards

Paul Bocuse was honored as the Chef of the Century at The Culinary Institute of America's (CIA) fifth-annual Augie™ Awards at the Marriott Marquis in Times Square in New York City on March 30. In addition to Bocuse, four other foodservice and hospitality greats were honored at the event, which raised about $500,000 for scholarships to support the education of future culinary leaders.

"Paul Bocuse was the culinary equivalent of Elvis Presley—a source of great inspiration, the object of our adoration, and the model for our emulation," said CIA President Dr. Tim Ryan, CMC, in presenting Bocuse, 85, with the award. "Just as musicians around the world from the Beatles to Bruce Springsteen aspired to be like Elvis, legions of young chefs dreamed of being Paul Bocuse."

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Lean, Organic, Natural and Grass Fed: a Cut Above

food2_may11Premium and natural descriptors resonate with consumers of beef and pork menu items, finds Technomic.

Nearly two out of three consumers recently surveyed by Chicago-based trend-tracker Technomic say they think beef and pork products labeled or menued with premium descriptors such as “grass-fed,” “lean,” “organic” or “natural” will taste better than other beef and pork products that do not carry these same labels. Terms describing premium types and cuts of meat had a strong influence on perception of flavor and price thresholds, while terms describing natural farming and preparation were likely to influence consumers’ perception of healthfulness.

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In a Struggling Industry, Fast Casual Casts a Shining Light

food1_may11Leading fast-casual restaurant chains not only weathered the economic storm, they prospered, reports NPD.

Visits to the leading fast-casual restaurant chains grew 17% over the last three years while the rest of the industry experienced its steepest traffic declines in decades, and consumer demand for fast-casual offerings exceeded the unit growth of leading fast-casual chains, according to foodservice market research by Port Washington, N.Y.-based The NPD Group, a leading market-research company.

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