March is National Nutrition Month. so there’s no time better time than now to equip students with the label-reading knowledge necessary to select the foods that best serve their future customers’ nutrition needs and demands.

Global flavor innovations are detailed in this annual report that focuses on trends from heat and tang to culinary infused libations.

Mark your calendars for March 30 to creatively promote using whole grains in lesson plans and class materials to be a part of the Annual Whole Grain Sampling Day.

In January Dr. Tim Ryan, CIA president, was named among the 50 most powerful people in the world of food by two publications.

The most important quality of a culinary program is the quality of its faculty and not the facilities. Spending time to identify a perspective educator’s “fit” is the most important time you will invest in your program.