![2015 Dessert Workshop Photo Gallery](/media/k2/items/cache/688edef27d20c6d387d970dcab33395a_Generic.jpg?t=20170220_052459)
![2015 Dessert Workshop Photo Gallery](/media/k2/items/cache/688edef27d20c6d387d970dcab33395a_Generic.jpg?t=20170220_052459)
Montage Hotels & Resorts to Award $50,000 in Scholarships
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.
![Future CIA Students Sweep SkillsUSA Cooking Competition](/media/k2/items/cache/8952442977db6da9e768909045378306_Generic.jpg)
Future CIA Students Sweep SkillsUSA Cooking Competition
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.
![Canonne Teaches Innovative Techniques at ACF Convention](/media/k2/items/cache/fdcdab7b883db46c6461d37dc1d99b74_Generic.jpg)
Canonne Teaches Innovative Techniques at ACF Convention
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.
![Take Sides: Idaho® Fingerling Potatoes Fit the Bill](/media/k2/items/cache/54f5be3ea3d707845e48b51427471fd9_Generic.jpg)
Take Sides: Idaho® Fingerling Potatoes Fit the Bill
Small to medium in size, with a tender interior, Idaho® fingerlings are making it big on the side. Popular as a side dish, versatile fingerlings can be cooked or roasted whole, stuffed, shaved and chipped, and even braised in oil for an earthy confit.
![Guest Speaker: NRA Urges ACF Members to “Drown the Noise”](/media/k2/items/cache/bd5b551e7d6b7885a6be84801d23aa11_Generic.jpg?t=20151102_210100)
Guest Speaker: NRA Urges ACF Members to “Drown the Noise”
An overview of Dawn Sweeney’s keynote address to the American Culinary Federation at its national convention.
![10 Game-Changing Cocktail Trends](/media/k2/items/cache/808b8abbfd1fb3b14dda865dee2d7062_Generic.jpg?t=20151102_210105)
10 Game-Changing Cocktail Trends
Moonshine goes gourmet, Mason jars replace fancy glassware, and simplicity reigns supreme. These and seven other trends are the hallmarks of the current craft-cocktail culture.
![Move Over Vanilla and Chocolate. The Flavor of the Year? Honey](/media/k2/items/cache/391ea8910617ad2f9d1c0fb68b3cc265_Generic.jpg?t=20151102_210111)
Move Over Vanilla and Chocolate. The Flavor of the Year? Honey
The National Honey Board indicates that interest in honey is growing among consumers, more of whom seek honey in dishes and beverages served at restaurants and home. Indeed, honey has potential to become a classic flavor, akin to vanilla. The largest privately owned company in the field of flavor, based in Switzerland, agrees.
![Business-Innovation Students at CIA Launch Restaurant Concept](/media/k2/items/cache/ba0de4516e0eb74cc70e755ba1f8371d_Generic.jpg?t=20151102_210122)
Business-Innovation Students at CIA Launch Restaurant Concept
Leyenda opens as the capstone project of The Culinary Institute of America’s “intrapreneurship” academic concentration, which aligns the business part of a restaurant with the ability and love of cooking professionally.
Alberta Program Serves up Success for Job Seekers
A pilot project in Canada supports vulnerable members of the community who seek stable jobs in foodservice.