Culinary Institute of America News

Some folks just know how to put on a good party. San Antonio is the place for food, fun and fiesta.

WannaBee Chef, cooking school and farm-to-table restaurant, reports that enrollment in its Kids Camp has doubled in the past year, along with bridal and bachelorette parties.

Monica Smiley, publisher and CEO of Enterprising Women magazine , has named Angela Dingle and Kitt Garrett as members of the Enterprising Women Advisory Board.

"I don't believe there is anything more enjoyable than an outdoor Memorial Day party with family and friends and great food from the grill," said Jeff Aylor, owner and chief executive officer of Culinary Company at Cross Pointe Centre in Centerville, Ohio.

"I was afraid. It was like writer's block. I needed a point of view," says Joe Truex, executive chef of newly opened Watershed on Peachtree.

Road construction. Left lane closed on THE L.I.E./I-495 EB between X64/RT-112 and X69/WADING RIVER RD in SUFFOLK CNTY Road construction.

Hyatt Regency Minneapolis is proud to announce that the 168-seat Prairie Kitchen & Bar will open on May 25.

Eat their homework: Making fresh croissants, pain chocolat, pretzel bread sandwiches, Vietnamese banh mi, muffaletta and steaming bowls of cioppino is all in a day's schoolwork for students of the Culinary Institute of America at Greystone.

A TUCKED AWAY in an unassuming warehouse in the Norkirk neighborhood lies DERU Market , something of a best-kept secret in Kirkland.

Perhaps the most telling thing about Paolo's Italian Restaurant is that its Culinary Institute of America-trained chef turned down a job at the Ritz in San Francisco to run this Northampton staple.

Metz is the seventy-sixth Conti Professor. "John Metz is a true visionary and entrepreneur who leads a company based on core values we should all live by," says John O'Neill, director of the School of Hospitality Management.

Chef Jason Story breaks down the carcass of a pig. He knows how to butcher the whole animal and how to transform its parts into traditional foods, skills he learned on his own in restaurants.

Forty students from the Culinary Institute of America Singapore Campus toured Pillar Point Harbor early Monday morning as part the school's Bay Area tour program, visiting farms, harbors and wineries to learn about different food source industries.

Leaving The Grist Mill's historic location overlooking the Farmington River is bittersweet for owners Kristine and Anthony Giraulo, whose last day of operation in Farmington is Saturday.

You don't need a water or offset smoker to add hickory, apple or mesquite flavor to meats and vegetables.

Friends and newcomers will gather several nights each week this summer to learn new methods of cooking, polish up on technique and have a good time making good food.

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Naples resident Sharon Kenny released her fourth edition of 'Where Should We Eat?: A Foodlover's Recommended Places to Eat and Drink in the Naples Area' earlier this year.

Jeff Aylor, owner and chef executive officer of Culinary Company at Cross Pointe Centre in Centerville.

Raised in California, Martin grew up the youngest of 15 children and spent hours learning from his mom as she cooked up Mexican favorites, including huge pots of beans and rice every day.