Tuxton China C-CAP

C-CAP Thanks Tuxton China For Its Support

For the third year in a row, Tuxton China, a leading tabletop supplier to the foodservice industry, will be donating a percentage of the total sales from the month of September in support of C-CAP.
Aaron Bludorn Mark Kornblau Stanislas Vilgrain

Three Industry Trendsetters Join C-CAP Board of Directors

Prominent Michelin Star Chef Aaron Bludorn, Senior Communications Executive Mark Kornblau, and Industry Leader Stanislas Vilgrain Join C-CAP Board of Directors
C-CAP culinary students

NYC HS Culinary Students Cook Their Way to a Promising Future

Outstanding culinary students from public high schools were awarded scholarships to continue their culinary studies at the Careers through Culinary Arts Program (C-CAP) New York Awards Breakfast at The Pierre Hotel. C-CAP President Karen Brosius awarded over $650,000 in scholarships and opportunities...
17th National ProStart Invitational

400 HS Students And Top Restaurant Mavens Arrive At 17th National ProStart Invitational

Offering a glimpse into the future of the restaurant industry, nearly 400 students from across the United States will compete this weekend at the 17th annual National ProStart Invitational, the nation’s premier high school competition for culinary arts and restaurant management.
Chefs City Tech 2018 Brooklyn

Brooklyn’s City Tech Celebrates Culinary Program at Annual Gala [Photos]

The Annual Chefs City Tech event was held last month and featured the school’s annual salute to their student’s persistence and to fulfill their dreams held at the Janet Lefler Dining Room at City Tech in Brooklyn.
Chef Kelvin Fernandez

Daniel Boulud Names Kelvin Fernandez for 2018 C-CAP Ment’or Institut Paul Bocuse Scholarship

After a heated competition at Café Boulud, Master Chef Daniel Boulud named Chef Kelvin Fernandez the winner of the Daniel Boulud/C-CAP 2018 Full-Tuition Scholarship to attend the Intensive Culinary Program at the Institut Paul Bocuse in Lyon, France, as well as a two-week stage at a restaurant in Lyon, France.
Prosciutto Di Parma

Consorzio Del Prosciutto Di Parma Launches Foodservice Training Website

The Consorzio del Prosciutto di Parma today unveiled its newest training hub known as “The Whole Leg.” The website is dedicated to educating chefs and foodservice professionals on using the entire leg of Prosciutto di Parma with tips and training that reduce waste and boost profits.

Institute Of Culinary Education Launches National Expansion With New SoCal Outpost

As ICE launches in LA, the school’s initial focus will be six- to 13-month career diploma programs in Culinary Arts, Pastry & Baking Arts and Restaurant & Culinary Management. The Hotel & Hospitality Management program will be added later in the year.
PreGel Gelato

PreGel International Training Centers Add New Ingredients to Its Recipe for Quality Education

With five locations across the U.S., the PreGel International Training Centers exceed that demand with a showcase of exciting new classes for 2018 added to its standard curriculum of consistently outstanding subject matter.
Viscardi Center

Celebrity Chef Maria Loi Supports Culinary Training For People With Disabilities

Celebrity Chef Maria Loi arrived in Albertson, NY this month to showcase some of her famous Greek cuisine at The Viscardi Center — a nonprofit organization dedicated to educating, employing, and empowering people with disabilities.