The American Culinary Federation (ACF) and the Center for the Advancement of Foodservice Education (CAFÉ) have agreed to a partnership focusing on education and events.
GMC Breaking News
National Louis University (NLU), Laureate Education, Inc. and Kendall College, LLC announced last month they have entered into an agreement whereby Kendall College's current programs and other assets will transfer to NLU. The boards of NLU and Kendall approved this arrangement, with the additional agreement of Kendall's parent company, Laureate Education, Inc. This transfer of programs is contingent on regulatory approvals, including that of the U.S. Department of Education and the Higher Learning Commission, whose decision is expected the latter half of this year, but possibly as soon as the summer.
The National Mango Board (NMB) has selected the winners in its 2017 Share. Mango. Love. foodservice recipe contest. The contest challenged entrants to use fresh mango to create a new recipe or reinvent an existing menu item in the following savory categories: appetizer, salad, and entrée.
Chef and TV personality Anthony Bourdain delivered the keynote address at commencement at his alma mater, The Culinary Institute of America, in December. After giving advice to the college's bachelor's degree candidates, Chef Bourdain received an honorary Doctor of Humane Letters in Culinary Arts degree from CIA President Tim Ryan.
Sharon Olson was elected to treasurer of the Les Dames d’Escoffier International (LDEI), an international organization of over 2,300 women leaders in food, beverage and hospitality whose mission is education and philanthropy.
Students from the Culinary Studies Institute at Oakland Community College faced off in November during the second Kontos Foods Culinary Challenge #KFCC17, a "Chopped"-style contest to create tasty and original recipes using Kontos International Pastry Puffs.
Do you have a canned pear recipe that you love? Are you developing new recipes?
Professional chefs and culinary students awarded more than $21,000 for creative duck leg dishes.