The Idaho Potato Commission has done a complete overhaul on its Web site and is proud to unveil a new and improved www.idahopotato.com. The new site is both engaging and easier to navigate, with all of the most trafficked and requested pages up front. Now scanning for recipes, news and tips is more convenient than ever. Short videos can be viewed by clicking on the Spud Flix “Now Playing” button. The inventory of more than twenty videos also includes this promo for Idaho Potato Lollipops. Chef Magazine featured the recipe for Idaho Potato Lollipops on page 19 of the September 2008 issue.0
Barry Callebaut, a leading manufacturer of high-quality cocoa and chocolate products, announced that 15 courses at its Chocolate Academy in Chicago have been approved for continuing education hours through the American Culinary Federation (ACF). From introductory courses on the origins of chocolate to specialized classes on molding, enrobing and sculpting techniques, the Chocolate Academy’s one-of-a-kind training is specifically designed to encourage participants to apply and broaden their technical skills under the guidance of trained master chocolatiers. The small classes are taught in a personal setting that encourages participants to share their unique experience and knowledge about the latest chocolate-making trends with other participants.Courses at Barry Callebaut's Chicago Chocolate Academy are also eligible for continuing education credit through the Research Chefs Association.
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