Earn Your Associate Degree in Le Cordon Bleu Culinary Arts in Orlando, FL
Posted on May 13, 2014 in: Orlando, Florida | Post Comment
If you are interested in pursuing a career or an education in the culinary arts, then there is a great chance that you are already very familiar with the name Le Cordon Bleu. French for "The Blue Ribbon," Le Cordon Bleu is the largest and best-known culinary arts school on the planet. [...Read More]
Wines Of Portugal – Special Collaboration With Top US Chefs
Posted on April 21, 2014 in: Culinary Programs | Post Comment
To demonstrate the nearly unbelievable versatility of Portuguese wines with different foods, Wines of Portugal will be presenting an exciting new program with a culinary focus in the U.S. this month. The program called ’10 Chefs / 10 Wineries’ will combine ten top Portuguese wine makers with ten of the top chefs in the United States. [...Read More]
Indian Chef Ronak Nanda Wins Culinary Clash In The United States
Posted on April 17, 2014 in: Professional Chef | Post Comment
The Mumbai-born chef Ronak Nanda has won this year’s Culinary Clash, a scholarship fundraiser and cooking competition for culinary students arranged by the San Francisco-based Le Cordon Bleu College of Culinary Arts in partnership with Luce. The event took place at the InterContinental Hotel. [...Read More]
Chef Grant Gordon Shows Off His Skills In The Philippines
Posted on April 16, 2014 in: Professional Chef | Post Comment
Scrumptious and tantalizing ‒ and that's not the food being referred to but the chef who is preparing it: one of the hottest young chefs in the United States, Grant Gordon. 27-year-old Grant was recently in charge of a two-day cooking demonstration at Pasay City’s Mall of Asia as part of the American Embassy in Manila’s America in 3D event. At the cooking demonstration Gordon prepared his favorite soup: shellfish and saffron veloute served with a mussel froth. The soup contains no less than 20 ingredients, according to the recipe released to the press, including the most expensive spice on earth: saffron. [...Read More]
Chef Allan Wambaa From Oregon Earns ProChef III Certification
Posted on April 9, 2014 in: Professional Chef | Post Comment
In culinary news from Oregon, chef Allan Wambaa was awarded one of the top honors a culinary professional in the United States can attain when he received ProChef III certification from the highly-esteemed Culinary Institute of America. Wambaa is the executive chef for three well-known visitor venues in the Oregon region: Portland’s Centers for the Arts, the Oregon Convention Center and Portland Expo Center. All three venues are serviced by pacificwild, the top-notch catering department of Aramark and the sole premium beverage and food brand for the venues. [...Read More]
Three Chefs From Texas Among 12 Most Promising Chefs In The US
Posted on April 8, 2014 in: Pastry Chef | Post Comment
Of the 12 most promising new chefs in the US named in the annual list in Food & Wine magazine on Tuesday, three work in Texas. This shows that the state in the southwest of the country is not only home to cowboys and wide open spaces but also to a lot of culinary talent. [...Read More]
The Five Fastest-Growing Restaurant Chains In The United States
Posted on April 7, 2014 in: Professional Chef | Post Comment
Someone who is considering a career in the restaurant industry, either as waiter, chef or restaurant manager, will undoubtedly want to know which part of the industry is experiencing the strongest growth. According to a recent study by Technomic, the list of the five fastest-growing restaurant groups in the United States with sales of less than $200 million per year was topped by BurgerFi. [...Read More]
Start As A Commis Chef, End Among The Stars
Posted on April 2, 2014 in: Professional Chef | Post Comment
Anthony Bourdain, Bobby Flay, and Jamie Oliver – the television chefs of our time are more popular than their pre-TV forerunners could ever have dreamed of becoming. Of course, the vast majority of chefs do not spend 80% of their time on television or writing books. To be quite honest, once someone has attended culinary arts school and obtained a qualification as a professional chef, his or her first job is normally to start at the bottom – as commis chef. In this article we will briefly examine what a job as a commis chef entails. [...Read More]
Chef Mario Batali To Take Part In Vegas Uncork’d For The First Time
Posted on March 19, 2014 in: Professional Chef | Post Comment
So far 2014 has been a very busy year for professional chef Mario Batali. Not only does he have to look after his two Eataly marketplaces – including the new one in Chicago – and 26 restaurants, he will also be taking part in Vegas Uncork’d. As with most other things the man does, his participation will not be small. He will participate in more than one event, including The Night Market: East Meets West, which will take place at The Venetian. This event will enable guests to enjoy a wide variety of Asian-inspired dishes and drinks. [...Read More]
Chef Grant Gordon Visits The Philippines
Posted on March 17, 2014 in: Executive Chef | Post Comment
Grant Gordon was appointed executive chef at Texas-based restaurant Tony’s at the age of 23. He has also been nominated for the Rising Star Chef of the Year, which is a James Beard initiative, and received the honor of becoming one of Forbes’ 30 Under 30. Recently Gordon visited the Philippines as part of the Culinary Diplomacy program hosted by the American Embassy. After arriving in the country, he visited a variety of wet markets and restaurants, including Tayag’s Pampanga-based Balay Dutung, where he savored local cuisine and prepared dishes that highlighted American ingredients in a menu that can be described as a combination of modern techniques and classic flavors. [...Read More]