From high-fructose corn syrup to lactose, there are many types of sugar with varying levels of sweetness. There are also numerous widespread questions when it comes to sweeteners—from which ones are best for diabetics to which ones are said to cause cancer. The April issue of “Culinary Nutrition News: Sweeteners Exposed,” presented by the American Culinary Federation Chef & Child Foundation (CCF) and Clemson University, Clemson, S.C., answers these questions and more. Download the free article at www.acfchefs.org/CNN.

Dr. Tim Ryan, CMC, president of The Culinary Institute of America (CIA), is a new member of the James Beard Foundation's Who's Who of Food & Beverage in America. The Beard Foundation announced Ryan as one of six "Who's Who" honorees for 2010 on March 22. They will be officially inducted during the Beard Foundation's annual awards gala in New York City on Monday, May 3.

"Not only is Dr. Tim Ryan a wonderful role model for the literally thousands of students and chefs who have graduated from The Culinary Institute of America, but his distinguished career in the culinary world in America is legend," said Susan Ungaro, president of the James Beard Foundation. "A testament to his role in shaping the future great chefs of America is the fact that many James Beard Award winners are CIA graduates, including John Besh, Sara Moulton, Todd English and Alfred Portale."

The American Hotel & Lodging Educational Institute (EI) announces the publication of Managing Beverage Operations, Second Edition, by Ronald F. Cichy, Ph.D., CHA Emeritus, CFBE, CHE, and Lendal Kotschevar, Ph.D. This textbook (formerly titled Managing Beverage Service) focuses on the successful elements of a beverage operation, based on research to identify those that are thriving.

Mike Artlip, CEC, CCE, director of The School of Culinary Arts at Kendall College, was recently chosen by the state office team and board of directors of the Illinois Association of Family, Career and Community Leaders of America (FCCLA) to receive an honorary membership.

The award is given to individuals who assist Illinois FCCLA in being an outstanding youth organization, according to Marta Lockwood, executive director. Artlip will be honored April 10 during Illinois FCCLA’s Awards Session at the Prairie Capital Convention Center in Springfield.

Mary Petersen, founder and executive director of the Center for the Advancement of Foodservice Education (CAFÉ), has been named Chef Educator of the Year in the 2009-2010 Cordon d’Or - Gold Ribbon Annual International “Cookbooks & Culinary Arts” Culinary Academy Awards.

Noreen Kinney, founder and president of the St. Petersburg, Fla.-based Cordon d’Or - Gold Ribbon Culinary Academy Awards—The Accolade of the 21st Century, will honor Petersen and recipients of other award categories at a reception on April 30 at the Don CeSar Resort in St. Pete Beach.

“The Academy was impressed with Mary’s long history of contributions to the culinary-educational field, and felt she definitely deserved recognition on both the national and international culinary stage,” Kinney says. “We are very pleased to present her with a Cordon d’Or - Gold Ribbon Culinary Academy Award.”

Delmar, part of Cengage Learning and a leading provider of learning solutions for ongoing career development and education, announces the March 2010 release of Modern Food Service Purchasing: Business Essentials to Procurement, a resource guide by award-winning author Robert Garlough of The Secchia Institute for Culinary Education at Grand Rapids Community College in Michigan.

Modern Food Service Purchasing (ISBN 10: 1418039640; ISBN-13: 978-1-4180-3964-6, $75.00) is designed specifically to provide culinary and purchasing professionals with current, in-depth coverage of the essential concepts of purchasing, store-room operations and financial stewardship. This resource provides practical information from experienced professionals on how to set up and manage a foodservice-storeroom operation and examines the fundamental considerations that must be taken into account when purchasing food, such as cost-control measures and mastering the storeroom; measuring and packaging for preservation, sale and distribution; and security issues with vendors, employees and customers.