Cascade Culinary Institute builds a new culinary center whose physical and spatial attributes meld perfectly with its natural surroundings, facilitating student learning and the successful collaboration of education and community.

Located on the perimeter of the Central Oregon Community College (COCC) campus in Bend, Cascade Culinary Institute’s new Jungers Culinary Center is the anchor for a future mixed-use development, providing academic and commercial opportunities for the college and its students.

Portland-based Yost Grube Hall (YGH) Architecture collaborated with nationally recognized culinary and kitchen-design professionals to analyze the academic program and then develop a new curriculum and facility to support it. The new 15,000-sq.-ft. building reflects the college’s partnership with the region’s leading hospitality establishments and their staffs, resulting in a flexible facility program that will accommodate the culinary school’s needs for the next five to 10 years.

Using Kickstarter for funding, RADISH rolls out as a reality for a group of Providence students of various disciplines. And delicious, wholesome food served from an artists’ hub on wheels becomes the order of the day.

By Douglas D. Stuchel, MAT, CHE

RADISH, a food truck serving locally grown and organic menu items, was built to promote healthy eating and fostering creativity in Providence, R.I. The food truck was the brainchild of a few passionate students at Johnson & Wales University, Rhode Island School of Design and Brown University who were looking to put their exciting and progressive ideas to good use. Besides serving organic, farm-fresh food, the RADISH team also promotes artists, musicians, cooks and adventurers every month via its truck and website.

Jack Uldrich to launch Mercer Cutlery’s Speaker Series at inaugural CAFÉ event in Chicago, Feb. 22-24, 2013.

The Center for the Advancement of Foodservice Education (CAFÉ) is pleased to announce that Jack Uldrich will keynote CAFÉ’s inaugural event for postsecondary deans and directors of hospitality and culinary-arts programs, Feb. 22-24, 2013, at Kendall College in Chicago.

Uldrich is a renowned global futurist, independent scholar, sought-after business speaker and author. His books include the best-selling The Next Big Thing Is Really Small: How Nanotechnology Will Change the Future of Your Business and award-winning Into the Unknown: Leadership Lessons from Lewis & Clark’s Daring Westward Expedition and Jump the Curve: 50 Essential Strategies to Help Your Company Stay Ahead of Emerging Technologies.

Among menu trends this year, Kraft Foodservice chefs predict that “Food Nationalism” will take root with diners. And 2013 will be the year of the pretzel.

Trend analysis for 2013! What’s on the horizon? Kraft Foodservice’s team of chefs weighs in, giving thoughtful analysis on today’s most accessible trends. See the entire write-up at http://bit.ly/V1mGO6. “Like” Kraft Foodservice at www.facebook.com/KraftFoodservice.

1. Customization and Food as Experience Merge
Customization and food as experience are two mega trends that are now walking in step with each other. And diners are eating it up.

Unlike its domestic and imported-beer counterparts, craft beer has been able to defy overall beer market trends and continue expansion during the economic downturn and subsequent slow recovery. Who’s drinking the most craft beer? Older Millennials.

While the economic downturn has affected consumer spending across many sectors, craft and craft-style beers are defying recessionary trends with an impressive upward trajectory. Indeed, latest research by Mintel on the craft-beer market in the United States shows that sales of craft beer nearly doubled between 2007 and 2012—increasing from $5.7 billion in 2007 to $12 billion in 2012.

Moreover, the trend toward craft-beer options is set to enjoy robust growth through 2017, with Mintel forecasting the segment to grow to $18 billion by 2017—a result that will see the segment tripling in the decade between 2007 and 2017.

“While the craft and craft-style beer category remains a small segment of the $78 billion U.S. beer industry, the category has been able to stabilize the overall beer industry, which has experienced volume declines in the domestic and imported-beer categories since 2008,” says Jennifer Zegler, beverage analyst at Mintel.