Alaska Seafood Marketing Institute (ASMI) has released a new resource to help navigate the waters of sustainability titled "Alaska Seafood Sustainability In Plain English."

With the seafood sustainability trend sweeping the world, it’s important for foodservice operators to provide consumers with transparent information about the seafood they source.

As consumers have been inundated with eco-labels and color-coded ‘eat-this-not-that’ seafood sustainability messages, ‘Sustainability In Plain English’ offers a holistic perspective looking at what really constitutes sustainable seafood in Alaska.

Brian Schreiber is almost famous. That’s because the Chicago-based Kendall College School of Culinary Arts student won the 8th-Annual S.Pellegrino® Almost Famous Chef® North Central Regional Competition on January 22 at The International Culinary School at The Illinois Institute of Art-Chicago.

Following the success of Sullivan University’s culinary team that traveled to Beijing to cook at the 2008 Olympic Games, the school’s National Center for Hospitality Studies (NCHS) based in Louisville, Ky., is proud to announce that it will send another group of students, alumni and faculty to cook for the athletes at the 2010 Winter Olympics in Vancouver. The group, consisting of one chef instructor, three students and three alumni, will be part of the team providing food service at the two USA Houses, the hospitality centers for the U.S. Olympic Committee, sponsors, athletes and guests.

Twenty foodservice instructors from professional culinary schools across the country will further their cheese education this summer as they tour farms, cheese plants and restaurants in Wisconsin, the country's largest cheese producer.

Patrice Dionot, co-owner and administrative director of L’Academie de Cuisine, Gaithersburg, Md., has been accepted as a member of the board of the Restaurant Association of Maryland Education Foundation (RAMEF) for a two-year term. RAMEF serves as the preferred source of education, training, resources and research for Maryland's hospitality and tourism industry. The aim of the foundation is to improve the hospitality workforce by providing high-quality, low-cost training in food-safety awareness, customer service and management skills, as well as to increase the number and quality of tomorrow’s hospitality workforce by working with high schools to promote and facilitate the Pro-Start culinary and restaurant-management program.

The Denver campus of Johnson & Wales University (JWU) is pleased to announce that Kerstin Kleber has been appointed chair of the International Baking and Pastry Institute located in the College of Culinary Arts.

Kleber will be responsible for ensuring the success of the International Baking and Pastry Institute, which employs a hands-on learning approach to teach aspiring pastry-arts professionals. Facilities are equipped with top-of-the-line equipment, almost $2 million worth of goods and materials, and ovens imported from France.