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Dr. Beth Forrest, a professor of liberal arts at The Culinary Institute of America, has been elected the new president of the Association for the Study of Food and Society (ASFS). Dr. Forrest has been a member of the organization since 2005 and has served as secretary on the executive board for the past five years.
Les Dames d'Escoffier International partners with the Julia Child Foundation to offer seven culinary mentorship experiences.
Sebastien Canonne, M.O.F., and Jacquy Pfeiffer Receive the Fauteuil de l’Académie award from the USA chapter of the Académie Culinaire de France.
The Culinary Institute of America (CIA) has dedicated The Kikkoman Teaching Kitchen at the college’s Hyde Park, New York campus, honoring a more than 20-year partnership and ongoing mutual commitment to culinary education. The Kikkoman Teaching Kitchen will provide culinary students hands-on learning opportunities encompassing a variety of Asian cuisines and traditions with the support of ongoing donations of Kikkoman’s complete line of authentic Asian sauces.
Careers through Culinary Arts Program (C-CAP), a national non-profit that guides underserved high school students toward culinary careers, is proud to announce it was selected as one of only two New York City non-profit organizations to receive the prestigious Neighborhood Builders® award from Bank of America.
By the U.S. Food and Drug Administration
The combined power of two of the region's prominent higher education institutions – one an internationally recognized food authority, one an internationally recognized design authority – and a venerable local food hub is changing the way college students eat.
Study by the National Restaurant Association Educational Foundation uncovers what Gen Z wants in a restaurant job or career
If all restaurants in the world followed the lead of the following Green Restaurant Award winners, the planet would be more sustainable and stable. Restaurants consume one third of all electricity in the retail sector. Dining out accounts for over half of our food budget. With issues of climate change, ocean pollution, and sustainable food at the forefront of this year’s headlines, we take this opportunity to highlight the restaurants that are true role models on how to operate sustainably.
Nationally recognized chefs share their entrepreneurial journey during Madison College program
