ACF Announces Release of Garde Manger: Cold Kitchen Fundamentals
The American Culinary Federation (ACF), the nation’s largest professional-chefs organization, is pleased to announce its newest textbook, Garde Manger: Cold Kitchen Fundamentals (Prentice Hall, 2012, $104), a companion to Baking Fundamentals (Prentice Hall, 2007) and Culinary Fundamentals (Prentice Hall, 2006). Written for the garde-manger chef, culinary students and educators, the 912-page book focuses on techniques, provides an overview of the cold kitchen and features more than 400 recipes.
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CIA Culinary Bible, The Professional Chef, New 9th Edition Available for iPad
The Culinary Institute of America’s The Professional Chef is the classic resource that America’s best professional chefs and home cooks have relied on for decades to master the complete range of basic and advanced cooking skills. Now America’s most trusted culinary reference is just a tap away. Through publisher Wiley and Inkling—the leading platform for interactive learning content on iPad—the gold standard of culinary textbooks has taken a step that PC Magazine calls “a new frontier for books.”
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MSU's School of Hospitality Business Breaks World Record—with Tacos
Demonstration Hall on the campus of Michigan State University was the site of a world record-breaking line of—believe it or not—tacos. And two students in The School of Hospitality Business demonstrated their perseverance, persuasive powers and organizational skills by spending nearly eight months orchestrating the memorable event, which occurred on September 30 and fulfilled the Guinness Book of World Records requirements.
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The French Pastry School
Washburne Culinary Institute 
