Rajat Parr, a 1996 graduate of The Culinary Institute of America and now a world-renowned sommelier, delivered the commencement address at the college's Napa Valley campus on Friday, March 21. Parr graduated from the CIA intending to be a chef, but discovered wine is his true passion.
More than 800 students at The Culinary Institute of America (CIA) in Hyde Park, New York, received insight about the very definition of cooking from Ferran Adrià, one of the world's most innovative and influential chefs.
Local and sustainable food preparation are the leading menu development mandates that today’s chefs need to embrace, reveals a new survey focused on culinary educators and students.Released in March, Culinary Trends: Thoughts and Perspective from Chef Educators and Culinary Students from Culinary Visions Panel, a foodservice research and forecasting firm, asked about topics, techniques, and trends relating to food, beverages, condiments, culinary themes, and cooking methods.
The National Restaurant Association announced it is partnering with eHealth, Inc. to offer tools and resources to industry employees looking to find health insurance coverage.“A critical part of our work as an association is to offer solutions for our members,” says Phil Kafarakis, chief innovation & member advancement officer, NRA.
Attendees at this year’s 2014 National Restaurant Association Restaurant, Hotel-Motel Show will have the opportunity to explore new culinary trends hands-on at the new Foodamental Studio, an intimate, interactive educational workshop area, located in North Hall, Level One.
The March issue of FSR magazine profiles 40 rising stars under 40 who are making an impact on their companies, communities, and customers’ experiences. The list includes Cheryl Dolven, director of health and wellness at Darden Restaurants, who is helping bring healthier menu options to the 425 million guests that Darden serves each year, as well as leading chefs, independent operators, executives in regional restaurant groups, and innovative beverage professionals.
Dr. Tim Ryan, president of The Culinary Institute of America (CIA), has been elected to the Board of Directors of the National Restaurant Association. Dr. Ryan's election to the board follows on the heels of his recent selection as one of the 50 most powerful people in the restaurant industry.
The Women's Foodservice Forum (WFF) announced that Dr. Ivan Joseph and Ondra Berry will deliver keynote addresses at their 2014 Annual Leadership Development Conference, which will be held March 23–26, 2014 in Dallas, Texas.
The National Restaurant Association (NRA) and the National Restaurant Association Educational Foundation (NRAEF) announced the election of officers to its Board of Directors and Board of Trustees, respectively.
The Culinary Institute of America (CIA) has announced the recipients of the 2014 Augies leadership awards. This year's theme is "The Power of Food." The awards will be presented at a gala dinner on Thursday, April 24 at the Grand Hyatt in New York City.
The National Restaurant Association announced that Phil Kafarakis, chief innovation & member advancement officer, has been elected to the Meals On Wheels Association board of directors. “Phil’s extensive experience in the food industry enables him to bring a unique and critical perspective to our Board of Directors,” says Vinsen Faris, Meals On Wheels Association board chair.
Famous Dave's of America, Inc. announced that it has elected Ed Rensi to its board of directors effective January 10.Ed Rensi spent most of his career at McDonald's rising to president & CEO of McDonald's U.
The January 20 issue of Forbes magazine honors the best up-and-comers in a wide range of fields. In its annual "30 Under 30" list, four graduates of The Culinary Institute of America (CIA) were named in the area of food and beverage.
Women Chefs and Restaurateurs, an organization dedicated to educating, supporting, and mentoring female culinary professionals with a focus on supporting young females entering the foodservice industry, announces the 21st Annual Conference, “The Art of Keeping Green,” at the Intercontinental Chicago hotel (505 N.