The U.S. Department of Defense (DoD) awarded $80 million to a national public-private partnership in which The Culinary Institute of America is a collaborating member.
Leading cost reduction specialists Consolidated Concepts announced the top five restaurant supply chain trends for 2017.
It seems only appropriate that the Mammoth Dining Room is the first restaurant in the national park system to ever earn the coveted 4-Star Green Restaurant Association certification, given Yellowst
The flock of laying hens at the El Pinto Restaurant Farm is now certified as Animal Welfare Approved—making it the only restaurant in the nation to have a Certified AWA laying hen program on restau
Richard Woods hasn’t nixed many ingredients for use in his cocktails at the Duck & Waffle restaurant in London, England, but he drew the line at ants. At least initially: “I said.
In June, five of the top Bay Area chefs collaborated on a “Waste Not, Want Not” dinner, held at The Perennial in San Francisco.
New York City restaurant Kellari Taverna announced a formal partnership with the Monterey Bay Aquarium Seafood Watch program, committing to serve only seafood caught or farmed in ocean-friendly way
By some estimates, up to half of all the food produced on the planet—about 2 billion tons—is wasted before it ever reaches a human stomach.
There aren’t many chefs I’d send into my grandmother’s kitchen, but Marcus Paslay is one she would have loved. That’s because they’d see eye to eye on what it means to be cooking from scratch.