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.
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.
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.
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.
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.
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.
Sacred Heart University’s Jack Welch College of Business (WCOB) is establishing a new bachelor’s degree in hospitality, resort and tourism management. The program will begin in fall 2018.
illy, the third-generation family-owned coffee company from Trieste, Italy, recently opened its first permanent University of Coffee (Università del Caffè) in the U.S., in San Francisco.
Managing the waste and recycling needs of the largest city in the U.S. is no easy feat according to the City of New York...
The Careers through Culinary Arts Program (C-CAP) helped teens sharpen their culinary skills and get them ready for summer jobs in local restaurants and foodservice...