CHRIE Award Recognizes Denver Associate Professor
Chef Jackson Lamb earns prestigious award for curriculum development and student study abroad trip.
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Students Will Spend Semester at Ancient Castle in Puglia
Students will cook and learn within the historical and cultural contexts of southern Italy interacting with chefs, growers, and food producers in a truly immersive study abroad program.
Korean-inspired Recipe Wins Annual CIA Student Pizza Cook-off Contest
Annual CIA student pizza cook-off contest features global flavors in award-winning pies.
CAFÉ Leadership Conference Coming!
Mark your calendars for the best – and only! – conference dedicated to chef educators and their unique challenges and needs.
Winners of the 2016 James Beard Foundation Awards Revealed at the Lyric Opera of Chicago
Culinary professionals were honored for excellence and achievement and their ability to further the mission of celebrating, nurturing and honoring America’s diverse culinary heritage.
CIA’s Augie Awards Honor Four NY Chefs
A capacity crowd at NYC’s American Museum of Natural History supports record breaking fund-raising event while honoring culinary titans.
Peanuts Still Popular Despite New Product Options, Concerns About Allergies
Millennials are choosing peanuts and peanut products for their nutritional benefits while enjoying them in sauces and smoothies. It’s not just PB&J anymore.
Teaching Students Potato Chip Customizations
Customizing potato chips–whether fresh or processed–is an easy way to bring signature flavors to one of America’s favorite mediums. Many popular restaurant menus around the country feature some variation of potato chips, from jalapeño kettle chips to truffled Parmesan chips to honey butter chips. Students can take the humble potato chip to innovative new culinary heights.
Wisconsin Cheese Named 2016 World Champion
Wisconsin cheesemakers dominated the competition at the recent World Championship Cheese Contest, including taking home the top prize, 2016 World Champion, for Team Emmi Roth USA’s Roth® Grand Cru® Surchoix, a Wisconsin Original hard smear-ripened cheese. This marks the first time a cheese made in the U.S. has won the competition since 1988.
Women’s Foodservice Forum CEO Joins NRA Board
The Women’s Foodservice Forum (WFF), the industry’s premiere leadership development organization, announced the appointment of its President and CEO, Hattie Hill, to the 2016 National Restaurant Association (NRA) board of directors. With more than three decades of food industry expertise, Hill is a globally-renowned thought leader, senior executive development expert, and best-selling author.
