Chef Educator Today, the official publication of the Foodservice Educators Network International (FENI), serves culinary and baking/pastry instructors at more than 600 postsecondary (college level) and thousands of high-school foodservice-training programs throughout the United States and worldwide.

Our mission is to “train the trainer” through editorial on prevailing menu and operation trends, culinary and pastry technique, and effective teaching and assessment applications. CET is the only magazine that serves exclusively this emerging market, which is responsible for training 250,000 future cooks annually.