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INSTITUTE OF CULINARY EDUCATION LAUNCHES TWO NEW SCHOLARSHIPS

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Tuesday, March 19, 2024

International, Hospitality, Food, International Culinary Center, ICE, Student, FCI, Pastry, Bailey, James Beard, Restaurant, Culinary arts, Teaching

NEW YORK, March 19, 2024 /PRNewswire/ -- The Institute of Culinary Education (ICE) today announced two new scholarships to help students launch careers in food and hospitality. The scholarships, awarded in connection with the James Beard Foundation, provide up to $35,000 in tuition waivers for deserving future students hoping to enter the industry.

Key Points:

The school's hope is to continue to empower those who wish to study culinary arts and hospitality to be able to do so.
"At ICE, our mission is to help all who enter through our doors find their culinary voice," said Rick Smilow, ICE chairman and founder.
This $20,000 scholarship will be offered for study in ICE's Culinary Arts program at either the NYC or LA campus.
The French Culinary Institute (FCI) was established in 1984 with a focus on French technique as the foundation for teaching professional cooking.

Italy, Sigep 2024, the future of "dolce" worldwide

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Friday, January 12, 2024

Cream, IEG, Pastry, Confederation, SPoT Coffee, Blaze Pizza, Multimedia, Commerce, Ice cream, UNIDO, Van Leeuwen Ice Cream, Singapore Tourism Board, Coffee, Chocolate, American Institute, Brother, Sigma Phi Epsilon

1,200 exhibitor brands from 35 countries, 500 buyers and delegations anticipated from 83 countries (mainly Germany, Spain, France, USA, Canada, India and China).

Key Points:

1,200 exhibitor brands from 35 countries, 500 buyers and delegations anticipated from 83 countries (mainly Germany, Spain, France, USA, Canada, India and China).
According to their reports, "out-of-home" consumption in Europe is up +12% on 2022, with dolce bakery products alone accounting for 11.4 billion".
And this year's newcomer, a delegation from the World Association of Chefs Societies, a global network of chef associations.
head of media relation & corporate communication: Elisabetta Vitali, press office manager: Marco Forcellini,
View original content to download multimedia: https://www.prnewswire.com/news-releases/italy-sigep-2024-the-future-of-...

Italy, Sigep 2024, the future of "dolce" worldwide

Retrieved on:

Friday, January 12, 2024

Cream, IEG, Pastry, Confederation, SPoT Coffee, Blaze Pizza, Commerce, Ice cream, UNIDO, Van Leeuwen Ice Cream, Singapore Tourism Board, Coffee, Chocolate, American Institute, Brother, Sigma Phi Epsilon

1,200 exhibitor brands from 35 countries, 500 buyers and delegations anticipated from 83 countries (mainly Germany, Spain, France, USA, Canada, India and China).

Key Points:

1,200 exhibitor brands from 35 countries, 500 buyers and delegations anticipated from 83 countries (mainly Germany, Spain, France, USA, Canada, India and China).
According to their reports, "out-of-home" consumption in Europe is up +12% on 2022, with dolce bakery products alone accounting for 11.4 billion".
And this year's newcomer, a delegation from the World Association of Chefs Societies, a global network of chef associations.
head of media relation & corporate communication: Elisabetta Vitali, press office manager: Marco Forcellini,

AUGUSTE ESCOFFIER SCHOOL OF CULINARY ARTS CELEBRATES 3,575 GRADUATES in 2023

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Thursday, November 30, 2023

CHICAGO, Nov. 30, 2023 /PRNewswire/ -- Auguste Escoffier School of Culinary Arts celebrated 3,575 graduates recently, for completing online or campus-based culinary degree and diploma programs. Graduates ranged in age from 18-73 and included students from all 50 states, Puerto Rico, U.S. Virgin Islands, Ecuador, Mexico, South Africa, China, Nigeria, and Trinidad. Auguste Escoffier School of Culinary Arts is the largest culinary school brand in the U.S. (based on comparable student population data currently reported in IPEDS).

Key Points:

Auguste Escoffier School of Culinary Arts is the largest culinary school brand in the U.S. (based on comparable student population data currently reported in IPEDS) .
"It's our privilege to celebrate the hard work and achievements of this next generation of culinary talent," said Jack Larson, Auguste Escoffier School of Culinary Arts Chief Executive Officer.
In addition to degree programs, student graduates earned diplomas in Culinary Arts, Pastry Arts, Professional Pastry Arts, Culinary Arts and Operations, Plant-Based Cuisine, Plant-Based Culinary Arts and Holistic Nutrition and Wellness.
Escoffier offers diploma programs for culinary arts, pastry arts, food entrepreneurship and plant-based culinary arts as well as Associate of Applied Science degrees in culinary arts, pastry arts and Associate of Occupational Studies degrees in culinary arts, baking and pastry, plant-based culinary arts, hospitality and restaurant operations management, holistic nutrition and wellness and food entrepreneurship.

Le Macaron French Pastries® Honors Franchisees on National Franchise Appreciation Day

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Friday, September 1, 2023

Le Macaron, International Plaza, Pastry, Vacation, Love, Coffee, Sanjam, Restaurant, Nightclub, Macaron

SARASOTA, Fla., Sept. 1, 2023 /PRNewswire/ -- Le Macaron French Pastries finds itself in the enviable position of being the #1 Macaron franchise in the country, and they know exactly who to thank for the achievement.

Key Points:

Rapid franchise expansion secures spot as #1 Macaron Franchise in the U.S.
SARASOTA, Fla., Sept. 1, 2023 /PRNewswire/ -- Le Macaron French Pastries finds itself in the enviable position of being the #1 Macaron franchise in the country, and they know exactly who to thank for the achievement.
On Saturday, September 2, Le Macaron co-owners Rosalie Gulliem and Audrey Saba are expressing gratitude for the franchisees and dedicated owners who have worked tirelessly to make Le Macaron the #1 Macaron franchise in the United States.
We simply could never have achieved our ranking of the #1 macaron franchise in the country without them!"
Franchise Appreciation Day is recognized every year on the Saturday before Labor Day.

ESCOFFIER ANNOUNCES WINNERS OF HIGH SCHOOL CULINARY COMPETITION

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Thursday, June 22, 2023

Online, Taste, Hospitality, Auguste Escoffier School of Culinary Arts, Student, Curriculum, Auguste Escoffier, Associate, AOS, Creativity, Culinary arts, Sanitation, Secondary school, USA Today, Safety, Wellness, Restaurant, Management, Pastry

CHICAGO, June 22, 2023 /PRNewswire/ -- Auguste Escoffier School of Culinary Arts, the largest culinary school brand in the U.S., announces the winners of their "Young Escoffier High School Culinary Scholarship Competition" and awarded students a total of $297,000 toward culinary school scholarships.

Key Points:

CHICAGO, June 22, 2023 /PRNewswire/ -- Auguste Escoffier School of Culinary Arts , the largest culinary school brand in the U.S., announces the winners of their "Young Escoffier High School Culinary Scholarship Competition" and awarded students a total of $297,000 toward culinary school scholarships.
Teams of high school students demonstrated their culinary skills and were evaluated by Escoffier chef instructors in areas including sanitation, safety, teamwork, timing, technique, plate presentation, and creativity.
Top teams Escoffier campuses included:
For details on Escoffier's High School Culinary Scholarship competition and a full list of winners, visit https://www.facebook.com/escoffierschool .
Auguste Escoffier School of Culinary Arts (Escoffier) is the largest culinary school brand in the U.S. (based on comparable student population data currently reported in IPEDS) .

THE INSTITUTE OF CULINARY EDUCATION CELEBRATES 2023 GRADUATING CLASS IN NEW YORK CITY AND LOS ANGELES

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Wednesday, May 24, 2023

Online, Hospitality, Wolfgang Puck, ICE, San Francisco, El Internacional (New York City), Le Bernardin, Pastry, Culinary arts, Motivation, Growth, Personality, Restaurant, News, Social media, Interior design, Online and offline

NEW YORK, May 24, 2023 /PRNewswire/ -- The Institute of Culinary Education (ICE) celebrates the accomplishments of the 2022-2023 graduating class at its commencement ceremonies at the New York City and Los Angeles campuses. This year, ICE also celebrates growth, with 67% more graduates than just five years ago in 2019. The newest generation to enter the hospitality industry has completed at least one of ICE's diploma or associate degree programs, including Culinary Arts, Pastry & Baking Arts, Plant-Based Culinary Arts, Restaurant & Culinary Management and Hospitality & Hotel Management. This year, ICE is also proud to announce the first graduates of its Online Culinary Arts & Food Operations program.

Key Points:

NEW YORK, May 24, 2023 /PRNewswire/ -- The Institute of Culinary Education (ICE) celebrates the accomplishments of the 2022-2023 graduating class at its commencement ceremonies at the New York City and Los Angeles campuses.
In addition to its graduations, ICE also celebrates growth, with 67% more graduates than just five years ago in 2019.
At the May 9 New York City ceremony, the keynote speaker was Marcus Samuelsson , an award-winning chef, author, television personality and philanthropist.
In Los Angeles on May 22, ICE welcomed the award-winning Stephanie Izard , chef/owner, author and TV personality as the keynote speaker.

The Region of Piedmont and IFSE Fly to Chicago and Orlando for 'A Taste Of Piedmont'

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Monday, December 5, 2022

CHICAGO, Dec. 05, 2022 (GLOBE NEWSWIRE) -- "A Taste of Piedmont" is back, an event promoting and enhancing the food and wine of Piedmont, promoted by the Region of Piedmont, in collaboration with Visit Piedmont, conceived and organised by the IFSE Academy of Haute Cuisine and Pastry and sponsored by ENIT - National Tourism Agency.

Key Points:

CHICAGO, Dec. 05, 2022 (GLOBE NEWSWIRE) -- "A Taste of Piedmont" is back, an event promoting and enhancing the food and wine of Piedmont, promoted by the Region of Piedmont, in collaboration with Visit Piedmont, conceived and organised by the IFSE Academy of Haute Cuisine and Pastry and sponsored by ENIT - National Tourism Agency.
The dual event will present Piedmont to the US audience as a leading international centre for food and wine, reinforcing the valorisation and promotion of an exquisitely unique agro-food and cultural heritage.
The Honorary Consul of Italy, Counselor Antonella Brancaccio, will also be present in Orlando.
"Let's bring Piedmont to Orlando and Chicago!

Sigep Observatory for Christmas 2022: Massari, Rinaldini, De Riso, the voices of the greatest Italian pastry chefs for the festive table

Retrieved on:

Tuesday, December 6, 2022

Coffee, Panettone, Spondyloarthropathy, Sonia, Observatory, Touring Exhibitions Group, Pastry, Flavia, Christmas, Chocolate, Press service, Baking

RIMINI, Italy, Dec. 6, 2022 /PRNewswire/ -- A return to the origins with clearly recognisable traditional flavours. This is the trend for next Christmas in terms of desserts, detected by the SIGEP OBSERVATORY, part of Italian Exhibition Group, a company headed by President Lorenzo Cagnoni and CEO Corrado Peraboni and one of the top players in global trade shows. The Observatory met world-famous master pastry chefs Iginio Massari, Roberto Rinaldini, Sal De Riso and Alessandro Dalmasso and pastry queen Sonia Balacchi, who have always been linked to Sigep, the international event dedicated to artisan gelato, pastry, chocolate, bakery and coffee, led by Group Exhibition Manager Flavia Morelli, and scheduled to take place from 21st to 25thJanuary 2023 at Rimini Expo Centre in Italy.

Key Points:

Alessandro Dalmasso'slatest proposals tell of the typicality of his land with his Pangianduja and Panettone Piemontese.
Last but not least, Sonia Balacchi, the first Pastry Queen in 2012, suggests a mouth-watering and pyrotechnic Christmas Ice panettone.
Dates: 21-25 January 2023; Organization: Italian Exhibition Group SpA; editions: 44th Sigep and 7th A.B.
Italian Exhibition Group Press Contacts, Press Office Manager: Marco Forcellini, [email protected]

Sigep Observatory for Christmas 2022: Massari, Rinaldini, De Riso, the voices of the greatest Italian pastry chefs for the festive table

Retrieved on:

Tuesday, December 6, 2022

Coffee, Panettone, Spondyloarthropathy, Sonia, Observatory, Touring Exhibitions Group, Pastry, Flavia, Christmas, Chocolate, Press service, Baking

RIMINI, Italy , Dec. 6, 2022 /PRNewswire/ -- A return to the origins with clearly recognisable traditional flavours. This is the trend for next Christmas in terms of desserts, detected by the SIGEP OBSERVATORY, part of Italian Exhibition Group, a company headed by President Lorenzo Cagnoni and CEO Corrado Peraboni and one of the top players in global trade shows. The Observatory met world-famous master pastry chefs Iginio Massari, Roberto Rinaldini, Sal De Riso and Alessandro Dalmasso and pastry queen Sonia Balacchi, who have always been linked to Sigep, the international event dedicated to artisan gelato, pastry, chocolate, bakery and coffee, led by Group Exhibition Manager Flavia Morelli, and scheduled to take place from 21st to 25thJanuary 2023 at Rimini Expo Centre in Italy.

Key Points:

Alessandro Dalmasso'slatest proposals tell of the typicality of his land with his Pangianduja and Panettone Piemontese.
Last but not least, Sonia Balacchi, the first Pastry Queen in 2012, suggests a mouth-watering and pyrotechnic Christmas Ice panettone.
Dates: 21-25 January 2023; Organization: Italian Exhibition Group SpA; editions: 44th Sigep and 7th A.B.
Italian Exhibition Group Press Contacts, Press Office Manager: Marco Forcellini, [email protected]