The time is upon us to talk about food safety! Schools across North America have re-opened their doors to students again and what better time to brush up on of your food safety than Food Safety Month! Read an in depth look from We Are Chefs! This is part one of a four-part series on…
Category: Student
Q&A With CCI’s Mike Byrne
The National Restaurant Association Educational Foundation sat down to have a chat with our very own Mike Byrne! Mike talks about his experiences with CCI, the restaurant industry and much more! Click the on link to read more about the one and only Mike Byrne! Q&A with CCI’s Mike Byrne
Understanding Wine Aromas
The ability to smell and untangle the complex aromas of wine can be extremely difficult. Understanding and recognizing various aromas take time and practice to acquire, even for a self acclaimed foodie or culinary professional. However, once you are able to understand a wine’s profile the description of a wine becomes a reality! Getting Started…
Professional Knife Safety Facts
WHEN HANDLING A KNIFE Cuts and lacerations are some of the most common injuries reported in restaurants. These types of injuries can be reduced by implementing some simple strategies. Keep knives sharp (dull knives are unsafe and cause fatigue) Never leave knives soaking in water Make sure your hands are dry and the surface you…
ATTENTION CANADIAN CULINARY STUDENTS! Professional Knife Kit Giveaway!
Summer may not be over quite yet but it’s time to start preparing to go back to school. Luckily, there’s no need to worry, we’re here to make things a little bit easier for you! CCI is giving away a Superior Culinary Master® Professional European Knife Kit to ONE lucky student! If you are a new or…
Tools for The Discriminating Chef 