NYC's Institute of Culinary Education celebrates Jacques Pépin and his educational legacy
FoodService Director
MARCH 6, 2024
Pépin was a founding dean of the French Culinary Institute, a training ground for some of today’s most influential chefs.
FoodService Director
MARCH 6, 2024
Pépin was a founding dean of the French Culinary Institute, a training ground for some of today’s most influential chefs.
Total Food Service
NOVEMBER 15, 2023
Chef Rudi Sodamin began a love affair with food at an early age. Growing up in Austria, he was exposed to a rich culinary heritage and developed a deep appreciation for the art of cooking. After completing his culinary education, Chef Rudi embarked on a journey to refine his skills and broaden his culinary horizons.
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Eating at a Meeting
APRIL 18, 2022
In this special 2-part episode to kick off American Heart Month and Black History Month, Tracy is chatting with Valda Ford, a Registered Nurse and Public Health expert and Chef Author Jennifer Hill Booker. Connect with Tracy: facebook.com/groups/EatingataMeeti ng thrivemeetings.
Eating at a Meeting
APRIL 18, 2022
In this special 2-part episode to kick off American Heart Month and Black History Month, Tracy is chatting with Valda Ford, a Registered Nurse and Public Health expert and Chef Author Jennifer Hill Booker. Connect with Tracy: facebook.com/groups/EatingataMeeti ng thrivemeetings.
Total Food Service
OCTOBER 2, 2023
Chef Rene’s interest in cooking was sparked by his first job, washing dishes for a Chinese restaurant in his hometown of Lewiston, ME. During his senior year in high school, he enrolled in the culinary program at Lewiston Regional Technical Center. One day he asked, “Why don’t you come be my chef?”
Modern Restaurant Management
SEPTEMBER 2, 2020
Modern Restaurant Management (MRM) magazine reached out to Rick Camac, dean of restaurant and hospitality management, at Institute of Culinary Education, for his expert advice. and BOH (including cooks, chefs, etc.). Tables separated further apart (this will vary based on federal, state and local guidelines). Set seating times.
Modern Restaurant Management
NOVEMBER 15, 2022
Rick Camac, Executive Director of Industry Relations at the I nstitute of Culinary Education. Gocha Hawkins, Owner and Head Chef at Gocha's Breakfast Bar : When food costs rise, your best bet is either increasing the price of your menu item or remove the menu item until prices decrease.
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