The National Honey Board indicates that interest in honey is growing among consumers, more of whom seek honey in dishes and beverages served at restaurants and home. Indeed, honey has potential to become a classic flavor, akin to vanilla. The largest privately owned company in the field of flavor, based in Switzerland, agrees. 

Leyenda opens as the capstone project of The Culinary Institute of America’s “intrapreneurship” academic concentration, which aligns the business part of a restaurant with the ability and love of cooking professionally.

A pilot project in Canada supports vulnerable members of the community who seek stable jobs in foodservice.

Give yourself permission to do what YOU want to do in your teaching. Doing so will ensure you don’t have ideas left in your teaching bucket list when you change careers or retire. 

Chef Weiner is no food-allergy expert, nor need you be, he says. The fact is, students must know all the ingredients in all dishes everyone on the team prepares. When they become professional cooks, their wait staffs must also know. Otherwise, guests could be in severe danger.