The 3 AAE 2010 winners: Mark Stinchcombe (Kitchen), Richard Phillips (Pastry) and Katie Watson (Service), accompanied by Martyn Nail, Executive Chef of Claridge\'s and Neil Phillips, Brand Ambassador for Champagne G.H.Mumm have just returned from their Savoy Educational Trust winners trip, this year to France with Champagne G.H.Mumm, and Paris where they enjoyed fabulous hospitality at Alain Ducasse au Plaza Athenee - Read Katie Watson\'s report...... More
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They say actions speak louder than words. We tend to agree. We are proud of the recognition we’ve earned through hard work over the years. And we know that as we continue to strive for achievement, we will become even that much better at what we do.... More
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For all you guys out there who are already grill masters, read no further. But for the rest of us mere mortal home cooks who would Burgers grilling on the barbeque like a few tips about grilling, read on. I have to warn you: when researching the technique of grilling,  I found so many differing viewpoints that I decided to provide those tips that were in general consensus or made the most sense to me. From what I learned from... More
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STAGE 1: The Evolution of Italian Cuisine (100 hrs.) This full immersion segment kicks off the program at a fast pace. Hands-on cooking, baking, patissier and a thorough analysis of authentic Italian regional raw ingredients introduce participants to the foundation of professional Italian cuisine. Working alongside master chefs including members of the National Team, the segment culminates with a cooking test for each participants ensuring that he/she is fully prepared for the next stages of the program. Cultural travel includes... More
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HOUSTON, TX -- Culinary Institute LeNôtre student Misa Nguyen won first place and $500 at today’s Glazier Food Expo Chefs’ Competition.  Misa’s Asian-inspired sugar sculpture took the top prize in the student category. Culinary Institute LeNôtre student Shirley Muse won third place overall in the student category with a $150 prize. Culinary Institute LeNôtre Program Director of Baking and Pastry Chef Philippe Richard, CEC took second place overall in the professional category, winning $750 for his sugar sculpture.  Chef Instructor... More
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The egg is the most complete food that exists, as it has all necessary immediate early human organisms. Its easy maintenance and its multiple possibilities of preparation, and its ability to camouflage remains and fit all types of ingredients, sweet or salty food make this humble a treasure to use to advantage. “Mollet” or Soft: Prepare like boiled, but lengthening the cooking time to 5 or 6 minutes, depending on size. Cool, peel and keep in warm water until ready... More
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There are many good recipes Italian chicken around I’m not sure where to start. Chicken with lemon, parmesan, basil, tomato and basil Cheese is probably my favorite. Any recipe for chicken and improve the dining experience to compliment some of your best Italian wines. These simple but elegant dishes will make your family and friends that you were the chef de’I always wanted to be. With herbs, spices, cheeses and fresh vegetables turns a piece of chicken in a plain... More
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SINGAPORE,  22  JUNE  2011  –  Workers  in  the  Food  &  Beverage  (F&B)  sector  here  in Singapore  can  now  pursue  degrees  in  culinary  arts,  baking  &  pastry  arts  and  food  service management  and  F&B  management  after  they  have  completed  their  Singapore  Workforce Skills Qualifications (WSQ) Diplomas in Culinary Arts and Baking & Pastry with At-Sunrice. The degrees will be conferred by the Johnson and Wales University – renowned for its F&B programmes.  Trainees  who  have  completed  either  one  of  the  F&B ... More
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The romance–themed reality show "Sweet Home Alabama" raised the bar recently by using the kitchen at Culinard, the Culinary Institute of Virginia College in Mobile for one of its segments. Here are some of the creative wedding creations by Chef Matthew Dyer\'s senior students in Birmingham\'s Pastry Arts program. Chef Antony Osborne, Dean of Culinard, enjoyed his eighth year as visiting chef for "The Party of The Senses" at Epcot International Food & Wine Festival. It is the largest food... More
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The recent grand opening of Mobile’s latest restaurant, Kitchen on George, attracted more than 200 guests. But it wasn’t just a business success; it also raised more than $4,000 for the Mobile Society to Prevent Cruelty to Animals (SPCA). “It was a pleasure to introduce our restaurant to the community in this way, and gain a new, excited customer base in the process,” said Ron Patak, Vice President, Student Retail Operations for Culinard, the Culinary Institute of Virginia College. Kitchen... More
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