A D.C. chef and his wife are tackling addiction in the restaurant industry.
Three campuses of The Culinary Institute of America across the U.S. bestowed associate degrees in culinary arts and baking and pastry arts on September 4.
David Pogrebin has been named the general manager at the Tommy Bahama Restaurant & Marlin Bar in NYC.
Sage Restaurant Group, a Denver-based independent restaurant group, brings on Christina Teran as corporate director of sales and marketing to bolster revenue and customer loyalty at each of SR
Metz Culinary Management has hired Brian Bachman as vice president of purchasing.
Students at the New England Culinary Institute don’t train in auditoriums or demo kitchens, explains Richard Flies, the school’s acting president.
The Citi Foundation and America’s Promise Alliance announced Monday that Café Momentum has been selected as a recipient of the Youth Opportunity Fund, a $3 million initiat
In celebration of its 10th anniversary, Autism Speaks, a leading autism science and advocacy organization, brings a unique dinner party to Los Angeles.
Aleks Stepanovich had worked in the restaurant industry for years—from server to manager to an operator—and saw firsthand the hassles that came from distributing tips fairly and reporti
ProStart, a career and technical education program focused on teaching culinary arts and restaurant management fundamentals to secondary school students, will now be available throughout the U.S.