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.

Three educators earned recognition and professional development for unleashing creativity in the culinary classroom at the 11th-annual CAFÉ Leadership Conference

The Idaho Potato Commission (IPC) recognized secondary and postsecondary educators with the 2015 Idaho Potato Commission Innovation Awards at the 11th-annual Leadership Conference of the Center for the Advancement of Foodservice Education (CAFÉ) in Niagara Falls, N.Y., in June.

According to the CIA-Harvard 2015 Menus of Change Annual Report, innovation and plant-forward menus are on the rise, but so are consumer confusion and climate and water impacts.

The 2015 Menus of Change Annual Report was released at the 3rd Annual Menus of Change® Leadership Summit, held for the first time at the Hyde Park, N.Y., campus of The Culinary Institute of America, which presents the initiative in partnership with Harvard T. H. Chan School of Public Health.