Think Tank: Is it Time for Dramatic Change in Culinary Education?
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.
50 Minute Classroom: Tragedy of the Commons
We need to start teaching culinary students from the beginning of their education to care for, respect and even nurture the kitchen equipment.
Mayo’s Clinic: Online Learning from Students’ Perspectives
Have you considered the benefits and pitfalls of online learning? There is much to think about not only from a student’s perspective but that of the instructor as well.
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
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
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
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”
An overview of Dawn Sweeney’s keynote address to the American Culinary Federation at its national convention.
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.