According to the Bureau of Labor Statistics, the culinary arts industry is set to grow by 10 percent over the next decade. Because of this, the need for educated professionals with a background in culinary arts and business knowledge has never been so important.
In today’s industry, it is crucial for baking and pastry professionals to have business and hospitality knowledge—in addition to culinary skills—at their disposal.
The Johnson & Wales University’s online Baking & Pastry Arts and Food Service Management bachelor’s degree program offers students with an associate degree in the Baking & Pastry Arts the opportunity to see the industry through the lens of hospitality and business.
Ordering takeout used to only be reserved for Chinese food and pizza. However, times they are a changin’. If you own a food or beverage operation or have ever thought of opening one, you’d better start thinking about how you’ll meet the increasing demand for digital-powered delivery.
Johnson & Wales University (JWU) and Bloomin’ Brands, Inc. (Nasdaq: BLMN), have much in common: Both are world renowned for hospitality and culinary excellence, and both believe that an educated workforce leads to success. It follows then that as Bloomin’ Brands was exploring ways to make a college education more affordable and accessible for their nearly 100,000 employees and their various concepts, which include Outback Steakhouse, Carrabba’s Italian Grill, Bonefish Grill, and Fleming’s Prime Steakhouse & Wine Bar, they turned to JWU.
When the sun is shining and it’s warm outside, who wouldn’t want to venture out for a picnic?
If you’re packing up the kids, the cooler, and the car, here are four ways—and some extra bonus tips—for keeping food fresh and everyone safe.
The sun is shining, there is not a cloud in sight, and you have the day off. You have decided to bring the family to the beach and you are thinking about what to bring with you. After the beach ball, towels, floaties and sunscreen are packed, you begin to think about the menu. What to bring when it is going to be 90 degrees, a full 8-hour day is planned, and you want everyone to have their favorites?
What’s the one thing that makes any cocktail—whether martini, manhattan, margarita, or anything else in between—fantastic from the start? Author, consultant, and all-star mixologist Tony Abou-Ganim will tell you that it’s not the correct amount of vermouth or a perfectly squeezed lime that makes a drink superior (even though both things are true!), but it’s the shining smile and hospitable attitude of the person pouring behind the bar.
Last September, the chocolate world was rocked when Swiss chocolatier Barry Callebraut announced they had invented Ruby chocolate. The announcement expanded chocolate varieties from three to four (it’s been 80 years since the last type of chocolate, white, was discovered) and gave chocolate’s palate a new rosy hue.