After having taught courses for over a decade on a yearly basis to professional bakers through the Continuing Education program at The French Pastry School at City Colleges of Chicago, Chef Zimmermann has transitioned to a full-time instructor, where he will be overseeing all of the bread classes and programs.
This weekend, Cabot Creamery, the Vermont dairy cooperative best known as makers of the "World's Best Cheddar," wants to make your Perseid Meteor Shower viewing party an out-of-this-world experience with a host of delicious and fun outdoor picnic recipes.
The North American Association of Food Equipment Manufacturers (NAFEM) and The Culinary Institute of America (CIA) announce Brad Barnes, associate dean for food production at the CIA, as the first recipient of the NAFEM Professorship in Culinary Arts.
At this year's IBIE in Las Vegas from Sept. 26-29, MIWE will be presenting the MIWE lift-in rack oven, which is extremely popular on the North American market, together with the MIWE roll-in e+.
Delta's LaGuardia Main Terminal dining experience will include Crust Neapolitan-style pizzas with artisanal toppings. Crust's menu was developed by New York baker Jim Lahey (Co. and Sullivan St. Bakery), whose bread is famous throughout the city.
Food carts are becoming all the rage in the food world, and Cake & Shake is putting a sweet spin on this hot new trend with the introduction of a cupcake and milk shake food cart in Greenwich Village in New York City’s Washington Square Park.
Dawn Foods recently celebrated the beginning of its 90th year in business with a “birthday” celebration at its home offices in Jackson, Michigan. Dawn locations around the world will also celebrate throughout the year.
Barry Callebaut recently rolled out its ACTICOA chocolate products to the North American market at the Institute of Food Technologists Annual Meeting & Food Expo in Chicago.
Quiznos, pioneer of the toasted sandwich, recently unveiled a new national broadcast advertising campaign featuring three cats - nicknamed the "Singimals"- singing the features of Quiznos new $5, $4, $3 menu offerings.
Unifiller has launched The Cake Finishing Center (TSI-B) which allows bakers to keep pace with large band ovens by giving them the ability to automatically adjust top and side icing parameters to suit icing consistency.
