Emmi Roth USA and the Wisconsin Milk Marketing Board welcomed three culinary instructors and three culinary students from around the country to participate in a Wisconsin Cheese Immersion learning experience.
What’s the best way to land a job in today’s competitive job market? You might be surprised to find it’s not cruising the classifieds or searching Monster.com for hours. Networking, or creating and maintaining new business relationships, is still one of the best ways to land a job.
By Lisa Parrish, Gold Medal Classroom Editor
Chef David Macfarlane has worked more than 30 years in the culinary field. His childhood dream was to become a chef and he started his quest in high school taking baking and pastry courses. He rose through the food industry ranks to become Corporate Executive Chef for Idahoan Foods. He has worked on two continents, cooked for two United States presidents and been employed at some of the finest hotel establishments in the country. Here he offers his advice to current students looking to a career in the culinary field.
It is difficult to justify turning a blind eye to the perfect storm of challenges facing culinary education. It may very well be time for programs to reinvent themselves.
We need to start teaching culinary students from the beginning of their education to care for, respect and even nurture the kitchen equipment.
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.