CIA and Hormel seek applications for Culinary Leadership program

April 27—The Culinary Institute of America and Hormel Foods are accepting applications for the second session of the Culinary Enrichment and Innovation Program (CEIP). According to the CIA, the program is the only professional development program to offer advanced management training specifically designed for skilled non-commercial and commercial chefs. The first session of participants graduated earlier this month.

“We’re exceptionally pleased with the response we’ve had to the program,” Dennis Goettsch, vice president of marketing for Hormel Foods Foodservice division and CEIP founder, said in a press release. “Creating and launching a new educational program in today’s environment was a testament to our confidence in its potential . . . we realized the power of a program that teaches professional chefs how to identify, practice and master the necessary skills for culinary leadership and innovation. There is simply no curriculum like this.”

The program’s modules range in theme from global flavor traditions to menu R&D as a collaboration of culinary arts to consumer behavior and the ethical responsibilities of preparing foods in a healthful, flavorful way. Modules are a blend of lectures, in-kitchen and hands-on learning as well as site tours to organic growers and local producers.

Applications for the class of 2010 are available at ceipinfo.com. All applications must be submitted by June 15. Applicants must have at least five years of professional experience. The program will begin in October.

 

 

 

More From FoodService Director

Industry News & Opinion
nacufs award

Ohio University Director of Culinary Services Rich Neumann was on Wednesday evening awarded NACUFS’ 49th annual Theodore W. Minah Distinguished Service Award, the association’s highest honor.

Neumann’s foodservice career began as an undergraduate at University of Wisconsin at Stevens Point. After his first day as a student cook, he says, his production manager wanted to fire him because he was striving for perfection, not—as she put it—“now and fast.” But he kept with it, eventually moving up to student manager. “If I had quit, I would not be here today,” he says.

During...

Sponsored Content
iced coffee foodservice

From International Delight ® Iced Coffee and STOK Cold Brew.

As temperatures soar, consumers look for any way they can to cool down. Much of the time, that means sipping on a cold beverage. And for the many patrons looking for a pick-me-up, iced coffee is a go-to choice, as it wakes them up and cools them down.

It’s no surprise, then, that iced coffee is a growing opportunity for operators. In Technomic’s 2016 Beverage Consumer Trend Report, 59% of consumers say they ordered iced coffee at least once in the past month from foodservice locations. With demand continuing to...

Industry News & Opinion

Oxnard Union High School District in Oxnard, Calif., is ending its meatless Mondays initiative due to cost and a lack of participation, the Camarillo Acorn reports.

Meatless Monday , which was offered on Fridays during the most recent school year, was the least popular lunch day during the week, according to school officials. The district hopes that the menu change will encourage more students to purchase school meals and help eliminate the $2 million deficit in its nutrition budget.

While 61% of students in the district qualify for free meals, only around half eat at the...

Ideas and Innovation
hc dining large

When students at the University of Pennsylvania in Philadelphia return from summer break in August, they will be greeted with a revamped dining option located in the university’s Hill College House. Along with having air conditioning for the first time ever, the updated 300-seat eatery will include expanded hours, flexible menu offerings and a new method of managing waste. Here’s an inside look.

Expanded options

Hill House’s new dining hall will feature several self-contained stations, including a Mongolian grill, a pizza and pasta concept called The Grotto, a chefs’ table, a...

FSD Resources