Claus Meyer co-founded Noma out of a desire to realize his vision of a fine cuisine that recognized its responsibility to address world hunger and climate change. He expanded his mission by founding the Melting Pot Foundation, a nonprofit that is preparing to open a cooking school and restaurant in one of the poorest neighborhoods in Brookyln, New York.
The International Association of Culinary Professionals awarded Jose Andres its lifetime achievement award during a ceremony last night in Louisville, Ky. Also recognized were The New York Times, which won publication of the year, and North Carolina chef-restaurateur Vivian Howard, who won four awards including cookbook of the year.
A New Hampshire restaurant uses a vacuum sealer to aerate rendered pig fat to create light and fluffy lardo. Stages at One Washington serves the lardo as a spread with fresh-baked bread, and chef Evan Hennessey is exploring other ingredients that could benefit from aeration, such as sponge cake.
Cinnamon and cloves both have many uses beyond baked goods and sweets, such as bringing warm flavor to meats, according to Lior Lev Sercarz. The founder of New York City's La Boite spice company, Sercarz offers spice advice to top chefs and created a special botanical blend for Indiana distillery Cardinal Spirits' Terra Gin.
Soul food has long been associated with high fat and salt content, but substitutions and an emphasis on spices and fresh produce can make it healthier. "I encourage people to never overcook their vegetables -- substitute olive oil for butter, and when cooking greens add carrots or yams for sweetness versus sugar," said Florida-based celebrity chef Chef Amadeus.
Australia is synonymous with shiraz for many wine lovers, but its cabernet sauvignon is reaching heights of quality that shouldn't be ignored, Joe Czerwinski writes. While the Margaret River area is known as the country's up-and-coming region for cabernet, Coonawarra is regaining its form for top wines too, he writes.
Restaurants have access to a trove of useful data but many independent eateries are behind when it comes to learning how to use the information to boost sales, says Damian Mogavero, founder of software company Avero. High-profile restaurateurs including Danny Meyer and Wolfgang Puck have used technology and data to transform their operations, he says.
Cherimoya -- also known as custard apples -- taste like a combination of banana, papaya and pineapple with a creamy texture that works well in tarts or smoothies. It's important to carefully discard the seeds, as they are toxic.
At the CIA's annual Leadership Awards dinner on April 19 at the American Museum of Natural History in New York City, an audience of more than 600 hospitality and foodservice leaders will come together to celebrate a Trio of Titans. This gala evening is the college's largest fundraising event of the year and supports student scholarships through ticket sales and an online auction. More than three dozen current CIA students will be on hand to thank the attendees for their support and meet the 2017 Augie Award honorees -- Shep Gordon, Jacques Pepin, and Martha Stewart -- who are being acknowledged for elevating the food and hospitality industry and helping it garner the respect it deserves. Be part of this all-star event! Learn more and purchase your ticket today.
Employers in the foodservice and hospitality industry know that CIA graduates have what it takes to help their organizations succeed. Plus, when you combine your existing bachelor's degree with a Accelerated Culinary Arts Certificate (ACAP), you'll possess the knowledge and skills that will prepare you for a multitude of positions in the food world. Learn how you can make a difference in the world through food in this free guide. Inquire today!