Search Results - "Cooking schools"

Cooking Classes as Destination Image Contribution: A Serious Leisure Perspective.

Authors: Marine-Roig, Estela Lin, Min-Pei Llonch-Molina, Nayra

Source: Leisure Sciences. 2025, Vol. 47 Issue 8, p1908-1929. 22p.

LATEST VBS EPISODES EXPLORE THE LANDSCAPE OF CULINARY EDUCATION.

Authors: Sashin, Larry LSashin@planactgrow.com

Source: Total Food Service. May2026, Vol. 36 Issue 1, p64-113. 2p.

Cooking up change.

Source: Week Junior (US Edition). 8/1/2025, Vol. 6 Issue 276, p9-9. 1/2p. 2 Color Photographs.

Mission to inspire.

Source: Week Junior (US Edition). 1/24/2025, Vol. 6 Issue 248, p9-9. 1/2p. 2 Color Photographs.

FRENCH LESSONS.

Authors: TAYLOR, MARJORIE FRANCHINI, KENDALL SMITH

Source: Australian Gourmet Traveller. Oct2025, p104-113. 10p. 9 Color Photographs.

Schweinefleisch hochwertig vermarkten.

Source: Allgemeine Fleischer Zeitung. 10/2/2025, Issue 20, p22-24. 3p.

Perceptions of Executive Chefs Regarding Skills and Competencies of Culinary Arts Students.

Authors: CHABONGWA, Naomi KLEYNHANS, Carina ROELOFFZE, Antoinette

Source: African Journal of Hospitality, Tourism & Leisure. 2024, Vol. 13 Issue 2, p231-237. 7p.

Count Data Modeling With Excess Zeros and Its Application.

Authors: Rungjindarat, N. Phansaita, N. Vongsantivanich, V.

Source: Lobachevskii Journal of Mathematics. Oct2025, Vol. 46 Issue 10, p5253-5263. 11p.

The Influence of Using Prezi Media on Culinary Arts Learning Outcomes of Culinary Arts Education Students.

Authors: Sutanti, Siti Mutiara, Erli Anugerah, Ajeng Inggit et al.

Source: EAI Computing & Communication in Emerging Regions - CCER; 2025, p1134-1141, 8p

A study on identifying leadership behaviors and styles of prospective kitchen chefs.

Authors: Çakiroğlu, Nadide Oğan, Yener Taşdemir, Taner

Source: Agathos: An International Review of the Humanities & Social Sciences; 2025, Vol. 16 Issue 2, p743-757, 15p

Study Abroad.

Authors: Stoddart, Veronica WALROND, BETH

Source: Food & Wine. May2026, Vol. 49 Issue 4, p28-28. 1p. 1 Color Photograph.

NICOLAS PACIELLO SUCCÈDE À THIERRY BRIDRON À L'ÉCOLE VALRHONA PARIS.

Source: Le Chef. Apr2026, pN.PAG-N.PAG. 1p.

SRM Institute of Hotel Management, Kattankulathur inks MoU with Kamaxi Skills, Goa to improve global career prospects.

Source: FMCG Industry Snapshot. 5/28/2026, p33-34. 2p.

Block investiert in neues Schulungszentrum.

Source: Food-Service. 5/26/2026, Vol. 2026 Issue 5, p60-60. 1p.

The Unifying Role of Food for Forced Migrants' Entrepreneurial Activities and Their Settlement in London.

Authors: Tran, Thi-Diem-Tu Murphy, Carole

Source: Ecology of Food & Nutrition. Jul/Aug2025, Vol. 64 Issue 4, p213-233. 21p.

Get Back in the Kitchen.

Authors: GUEDES-REED, CALEB

Source: Sarasota Magazine. Jul/Aug2026, Vol. 47 Issue 7, p82-83. 2p.

Subjects: Cooking, Cooking schools, Place-based education, Italian cooking, Mexican cooking, Asian cooking

Geographic Terms: Sarasota (Fla.)

Riesige neue Food Hall für Frankfurt.

Authors: Boris, Tomic (AUTHOR)

Source: Food-Service. 2/11/2025, Issue 3, p122-126. 5p.

Cheryl Cordier, International Culinary Studios.

Source: Restaurant & Cafe. Feb2026, Vol. 19 Issue 1, p30-30. 1p.

Dieci anni di collaborazione.

Source: Pasticceria Internazionale. feb2026, Vol. 49 Issue 370, p96-96. 1/3p.

La pasticcera dell'anno in Francia.

Authors: D. B.

Source: Pasticceria Internazionale. feb2026, Vol. 49 Issue 370, p90-90. 1/5p.