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Sharon Olson was elected to treasurer of the Les Dames d’Escoffier International (LDEI), an international organization of over 2,300 women leaders in food, beverage and hospitality whose mission is education and philanthropy.
Eosther Fajardo-Anstine is heading to one of the best restaurants in the world to study.
Students from the Culinary Studies Institute at Oakland Community College faced off in November during the second Kontos Foods Culinary Challenge #KFCC17, a "Chopped"-style contest to create tasty and original recipes using Kontos International Pastry Puffs.
Do you have a canned pear recipe that you love? Are you developing new recipes?
Professional chefs and culinary students awarded more than $21,000 for creative duck leg dishes.
Rosada instructs with an open mind, sharing his knowledge fully and teaching the mysteries of bread dough with simplicity, humor, and always in-depth.
The Idaho Potato Commission (IPC) and CAFÉ are once again partnering to sponsor the 2018 Innovation Award.
By National Hot Dog and Sausage Council
Accredited program educates foodservice professionals on watermelon aspects from garde manger to flavor versatility.
According to research conducted by ReFED, 63 million tons of food, valued at $218 billion, is wasted annually in the United States. One third of that is wasted by restaurants and commercial foodservice businesses.
