Vollrath Company Partners with Madison Area Technical College to Host Chef Series
Nationally recognized chefs share their entrepreneurial journey during Madison College program
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Healthy Mediterranean Diet to be Focus of New Master's Degrees Linking Nutrition Science & Public Health Strategy, Sustainability Imperatives, and Culinary Insight
The University of Barcelona (UB) and The Culinary Institute of America (CIA) announced the creation of the Torribera Mediterranean Center (TMC), a joint initiative and new academic center focused on Mediterranean food, health, and culinary innovation. The Barcelona-based partnership leverages the strengths of two leading educational institutions to address vital public health and sustainability issues through expanded academic, professional, and business collaboration.
National Food Safety Month Highlights the Future of Food Safety
The National Restaurant Association (NRA) announced this year’s National Food Safety Month theme: “The Future of Food Safety.”
Colleges and Universities can Feed Senior Citizens' Desire for Dining Choices and Educational Experiences
By The Culinary Visions Panel
Higher education institutions may want to keep an eye out for a new kind of incoming freshman - senior citizens. For today's "new senior" citizens, retirement no longer means a period of slowing down. It means a second chapter in recreation, education, entertainment and even careers.
Online CIA Master’s Degree Caters to Professionals Interested in Advancing Culinary Knowledge
The Culinary Institute of America (CIA) introduced a primarily online executive-format master’s degree examining the business of food. The Master of Professional Studies (MPS) in Food Business allows working professionals to devote time to advancing their careers and businesses according to their schedules.
Restaurant Week Meals Fund Scholarships for Culinary Students
Grand Rapids Community College’s(GRCC) Secchia Institute for Culinary Education works with more than 60 local restaurants to create a unique Restaurant Week experience. Diners are offered special menus at local establishments, including an exclusive "Chef's Choice" option, with $1 of each meal going into a culinary scholarship fund.
Wisconsin Milk Marketing Board Renamed Dairy Farmers of Wisconsin
Embracing new identity to build strong farms for a strong future
New MythCrusher Addresses Cultured and Plant Based Protein Products
Advances in the development of cultured meat products and plant based “meat alternatives” are hot topics in the media, though often with inaccuracies about the environmental impact, nutrition and safety of traditional meat products. To help address many of these common mistakes, the North American Meat Institute has developed its newest Media MythCrusher. The document discusses 13 different misperceptions and provides the facts behind the inaccurate ideas.
White Paper Features Trends in ‘New’ Italian Cuisine
As interest in global cuisine grows, so does the spotlight on Italian food—but it’s more than just pepperoni pizza and spaghetti with meatballs that consumers want to see. To support these trends, SupHerb Farms released a white paper, “Trending Now: The ‘New’ Italian,” which spotlights ingredients and techniques that take classic Italian dishes to new heights.
CIA Partnership with Asahi Shuzo Includes Sake Education, Brewery
The Culinary Institute of America (CIA) welcomed Japanese sake producer Asahi Shuzo to the Hudson Valley. Asahi Shuzo—maker of Dassai super premium sake—will build its first U.S. brewery in Hyde Park, NY, becoming the first sake producer from Japan to establish a facility on the East Coast. The company selected the location because of its proximity to the CIA.
