• Do you love your career and the way in which you tie Culinology into the classroom or your daily work life?
• Have you overcome challenges as a student or working professional as a result of Culinology?
• Can you pinpoint a latest trend in Culinology?

In an effort to highlight the importance of Culinology, the blending of culinary arts and the science of food, the Research Chefs Association announces: My Culinology Experience. The RCA wants to hear from you. That's why the organization is putting on a search for the best video that spotlights your relationship to Culinology—its effect, its appeal, its challenges!

The Pathfinder Award recognizes leaders who are catalysts for change in the food industry beyond the kitchen. Chefs Collaborative is a nonprofit network of chefs that fosters a sustainable food system through advocacy, education and collaboration with the broader food community.

The Culinary Institute of America, in collaboration with the Singapore Institute of Technology (SIT) and Temasek Polytechnic, has announced that it will begin offering its Bachelor's Degree Program in Culinary Arts Management in Singapore early in 2011.

The new degree program is available exclusively to graduates of Polytechnic institutions who have earned their diplomas in Hospitality & Tourism Management, Leisure & Resort Management, or Culinary & Catering Management, as well as to other hospitality, tourism, and culinary diploma program graduates. To create the right facility for the program, Temasek Polytechnic worked with the CIA to design a new 30,000-square-foot educational facility that includes three professional teaching kitchens. The new CIA, Singapore campus building will be completed this October.

Chef John Castro is celebrating the arrival of the fall season with new menu items at Winston’s at Sullivan University in Louisville, Ky. The brunch, lunch and dinner menus have all been updated with innovative small plates, entrées and sandwiches. Several Winston’s classics, including the Not Brown and the Mojo Risin’, will remain on the menu. New dishes include the following:

Plugrá® European-Style Butter hosted Della Gossett, chef instructor at The French Pastry School at City Colleges of Chicago and former executive pastry chef of Charlie Trotter’s in Chicago, for a culinary demonstration at the American Culinary Federation (ACF) National Convention, Aug. 2-5 in Anaheim, Calif. During “Trade Secrets for Exquisite Plated Desserts,” the renowned pastry chef explored how to create innovative menu-enhancing desserts, drawing inspiration from fresh seasonal ingredients, classic recipes, and contemporary influences.

With a standing-room-only audience of chefs, educators and students, Gossett shared how a simple, traditional peach tart with brown butter and pecans can be transformed into a sophisticated plated dessert of seasonal peaches with brown butter ice cream and thyme. “The secret is in the basic elements of the tart—the peaches and the brown butter and pâte à foncer, or pie dough, made with Plugrá European-Style Butter,” she says. “Using those same elements, but with an inspired twist, the result is an inventive new dessert that is impactful both on the plate and on the tongue.”

Twenty-five culinary programs across the United States and in the Philippines, Puerto Rico and Switzerland received initial and renewal programmatic accreditation by the American Culinary Federation Education Foundation (ACFEF) Accrediting Commission at the Commission’s meeting in July in Colorado Springs, Colo.