The combined power of two of the region's prominent higher education institutions – one an internationally recognized food authority, one an internationally recognized design authority – and a venerable local food hub is changing the way college students eat.
GMC Breaking News
Study by the National Restaurant Association Educational Foundation uncovers what Gen Z wants in a restaurant job or career
If all restaurants in the world followed the lead of the following Green Restaurant Award winners, the planet would be more sustainable and stable. Restaurants consume one third of all electricity in the retail sector. Dining out accounts for over half of our food budget. With issues of climate change, ocean pollution, and sustainable food at the forefront of this year’s headlines, we take this opportunity to highlight the restaurants that are true role models on how to operate sustainably.
Nationally recognized chefs share their entrepreneurial journey during Madison College program
The University of Barcelona (UB) and The Culinary Institute of America (CIA) announced the creation of the Torribera Mediterranean Center (TMC), a joint initiative and new academic center focused on Mediterranean food, health, and culinary innovation. The Barcelona-based partnership leverages the strengths of two leading educational institutions to address vital public health and sustainability issues through expanded academic, professional, and business collaboration.
By The Culinary Visions Panel
Higher education institutions may want to keep an eye out for a new kind of incoming freshman - senior citizens. For today's "new senior" citizens, retirement no longer means a period of slowing down. It means a second chapter in recreation, education, entertainment and even careers.
The Culinary Institute of America (CIA) introduced a primarily online executive-format master’s degree examining the business of food. The Master of Professional Studies (MPS) in Food Business allows working professionals to devote time to advancing their careers and businesses according to their schedules.
Grand Rapids Community College’s(GRCC) Secchia Institute for Culinary Education works with more than 60 local restaurants to create a unique Restaurant Week experience. Diners are offered special menus at local establishments, including an exclusive "Chef's Choice" option, with $1 of each meal going into a culinary scholarship fund.