School foodservice initiative receives more than 700 entries while promoting better Nutrition with apple sauce.
GMC Breaking News
Now in its sixth year, the annual DOLE® Flavor Pairings is a prediction of exciting fruit- and vegetable-centric flavor combinations currently reflected in popular menu trends.
Emmi Roth USA placed with three of its domestic cheeses at the 2015 World Cheese Awards. This brings the company to 14 major awards this year.
Students and staff representing Baker College of Port Huron’s Culinary Institute of Michigan (CIM) have distinguished the program by earning medals at recent American Culinary Federation (ACF) competitions in Michigan and Ohio. All CIM students and staff who competed medaled.
Move over home-style Chicken and Waffle. Contemporary, Asian-inspired Duck and Waffle dishes have claimed the top two prizes in the Maple Leaf Farms 2015 Discover Duck Chef Recipe Contest.
Calie Nelson, a student at Baker College of Port Huron Culinary Institute of Michigan (CIM), has won the Michigan Chefs de Cuisine Association (MCCA) 2015 Student Chef of the Year Championship. This is the second consecutive year that a CIM Port Huron student has been named MCCA Student Chef of the Year.
The Institute’s unique concept forges partnerships with top food and beverage establishments to create a work exchange and giving students a debt-free education with valuable experience.
Montage Hotels & Resorts is empowering young humanitarians with scholarships to fulfill their higher-education goals with the third-annual Montage Memory Makers contest. The luxury hotel company is in search of community leaders between the ages of 13 and 17 years old who are making the world a better place.
Recent high-school graduates who are continuing their educations at The Culinary Institute of America swept the top three spots at the 2015 SkillsUSA national championship in Culinary Arts. For their success, all three earned scholarships to the college, including a full-tuition scholarship for national secondary-school winner Hyeonseo “Jerry” Jo of Columbia, Mo.
French Pastry School co-founder, Chef Sébastien Canonne, M.O.F., taught members of the American Culinary Federation (ACF) how to twist a classic dessert into an innovative classic at the national convention in Orlando, Fla., on Aug. 1, 2015. The French Pastry School of Kennedy-King College at City Colleges of Chicago was invited to teach its recipes on behalf of Plugrá European-Style Butter, a sponsor of ACF meetings throughout the year including the Baltimore and Indianapolis conferences in 2014. More than 500 professional culinarians came from across the nation to learn and participate in the workshops in Orlando.