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Written by Editorial Team
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Saturday, 13 March 2010 22:52 |
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 The Culinary arts and Tourism Institute at the Anne Arundel Community College of Hospitality offers a world-class curriculum and has been named an “Exemplary Program” by the American Culinary Federation Foundation. We have had the honor to interview Director Mary Ellen Mason about the advantages of the Institute.
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Read more... - A Recipe for Success...
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Written by Editorial Team
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Sunday, 07 March 2010 03:22 |
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 Janice Longone has been credited with creating the field of American Culinary History. Janice, along with her husband Dan Longone, have created The Janice Bluestein Longone Culinary Archive at the Clements and the Longone Center for American Culinary Research, “a premier collection for the study of American Culinary History.” We have interviewed Janice Longone on her life and the many years of work and dedication that were put into the creation of the Archive.
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Read more... - American History thr...
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The School of Continuing Studies at the University of Richmond offers a Culinary Arts Program Certificate with a focus on expanding professional skills. Participants are recommended to complete the Tools of the Trade program prior to participation to hone basic culinary skills. We spoke with Martin Gravely, the Culinary Center Manager, about the advantages of attending the program.
Home cooking for one can be a time-saving, cost-effective solution to nutritious and exciting meals. Dr. James Calvert, Associate Professor Emeritus of Engineering at the University of Denver, shares tips and advice on making cooking for one easy and convenient.
From an emphasis on sustainable food systems to exploring the “farm to table” process to making connections within the industry, the Seattle Culinary Academy aims to prepare students to be well-rounded and well prepared for a career in the food industry. We spoke with Kären Jurgensen about the advantages of attending the Academy. 
