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.

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.

An overview of Dawn Sweeney’s keynote address to the American Culinary Federation at its national convention. 

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.

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. 

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.

A pilot project in Canada supports vulnerable members of the community who seek stable jobs in foodservice.

Give yourself permission to do what YOU want to do in your teaching. Doing so will ensure you don’t have ideas left in your teaching bucket list when you change careers or retire. 

Chef Weiner is no food-allergy expert, nor need you be, he says. The fact is, students must know all the ingredients in all dishes everyone on the team prepares. When they become professional cooks, their wait staffs must also know. Otherwise, guests could be in severe danger.