The Culinary Enrichment and Innovation Program has announced the 16 students who will comprise its CEIP class of 2014.
February 13, 2013
The Culinary Enrichment and Innovation Program (CEIP), a collaboration between The Culinary Institute of America (CIA) and the foodservice division of Hormel Foods, has announced the 16 students who will comprise its CEIP class of 2014.
Ethnic may seem like solely the domain of foreign foods, but Technomic’s Darreen Tristano explains that America has a number of regionally ethnic cuisines finding their way to menus and grocery aisles.
Customer enthusiasm is up, but new challenges are emerging for casual-dining operators.
February 12, 2013
There is some good news to report for the casual-dining segment: customer enthusiasm is up, but new challenges are emerging for casual-dining operators.
Kraft Foodservice says it developed new Philadelphia Cheesecake Batter as a quick and easy way for foodservice operators to create "innovative and authentic-tasting cheesecakes, specialty treats and more."