Food Inspiration Magazine is the online magazine for foodservice professionals in search of inspiration and innovation.
The free subscription digital magazine is published eight times per year and is an abundant source of inspiration for professionals in the world of food and hospitality. Our first readers can be found in the U.S., Northern Europe and parts of Asia.
Foodies that have a more than average interest in food & drinks relate strongly to the content and style of the online publication as well. With the magazine we collect, enrich and spread inspiration.
INT21 No waste
INT20 Plant centric
INT19 Food and healthcare
INT18 Reach of the chef
INT17 Vote food
INT16 Menus of change
INT13 Future cooking
INT12 Understanding the millennials
INT11 Ownership to Usership
INT10 Plant Based
INT08 Reinventing Traditions
INT05 Shift Happens
INT04 Food & Responsibility
INT03 Food & Trends
INT02 Food & Farming
INT01 Food & Tech
Text: Annemarie van Ulden | Music: Pelvic Fins - Kings of Town
The wealth and diversity of foods of the Americas is brought to life by the imaginative cuisine of this award-winning, student-staffed restaurant located in the CIA’s main building, Roth Hall. A recipient of the prestigious Restaurants & Institutions Ivy Award, the Bounty features regional specialties prepared with ingredients selected from the riches of the Hudson River Valley and beyond.
A recipient of the prestigious Ivy Award, Ristorante Caterina de’ Medici is located in the beautiful Colavita Center for Italian Food and Wine. Its á la carte menu features seasonal ingredients and authentic flavor combinations of this much-beloved cuisine, as well as a diverse selection of Italian wines, beers, and apéritifs. This student-staffed restaurant has five distinct dining areas, from the Joseph P. DeAlessandro main dining room with its Venetian chandeliers and brass sculptures, to the casual Al Forno Dining Room with its antipasto bar, wood-fired oven, and views of the kitchen.
Located just inside the main entrance of Roth Hall, the Apple Pie Bakery Café showcases the talents of the CIA’s baking and pastry arts students and faculty, and features sumptuous baked goods and café cuisine. The full menu is available for takeout or to enjoy in the reservation-free dining area.
The Apple Pie Bakery Café received awards for “Best Desserts” and “Best Lunch Spot” in Hudson Valley Magazine’s annual “Best Of The Hudson Valley” awards.
The exciting new student-staffed Bocuse Restaurant provides a dining experience that is inspired by traditional French regional cuisine, re-envisioned through the lens of modern techniques. The menu includes creative new interpretations of classics selected from the bistros of the French countryside as well as the sophisticated restaurants of Paris.
The French Michelin-starred chef, Paul Bocuse, recently opened the newest Culinary Institute of America (CIA) restaurant: the Bocuse Restaurant. The Frenchman shook up the menu, adapting it to fit his style, and refined and perfected the cuisine. Hence the former Escoffier Restaurant now being named after him. In 2011 he was named Chef of the Century by the CIA.
The 87-year-old chef flew to New York to open the restaurant in person. He did this, of course his own particular way, by smashing a replica of his celebrated soup tureen. Bocuse is, amongst other things, famous for his black truffle soup, which he prepares in such a tureen.
During his short stay, he also gave a reading to hundreds of students, about his culinary vision. One wise lesson from the chef was: ‘Cook the way you like, with local, quality products.’ For his birthday, the students had made him an enormous birthday cake.
The Culinary Institute of America (CIA) was set up in 1946, and is the world’s largest culinary educational programme. Three bachelor degrees are available: culinary arts, baking and pastry arts, and culinary science. The Institute also offers programmes for professionals. Big names such as Charlie Palmer and Grant Achatz also followed the course. The programme is based in New York, and has branches in California, Texas and Singapore.
Four restaurants are linked to the programme, where the students work and gain the necessary practical experience.
‘Our food choices are a primary driver of our health’
More people than ever are eating outside of the home, handing over responsibility for their food and health. And this is happening in a time when people are more concerned than ever with healthy eating. The moment, therefore, for us all to tackle food policy.
Menus of Change is a large-scale project set up by the Culinary Institute of America (CIA), and the Harvard School of Public Health. Together, they are looking to innovate, and develop a long-term vision for optimal nutrition and public health, environmental stewardship and restoration, and social responsibility concerns within the foodservice sector and beyond .
What if America’s best chefs and students work together with researchers and companies, to look for business-friendly ways to tackle obesity and other health issues in the future? Food scandals across the world also need to be addressed. Together, we could come to a new policy that offers solutions, in a time when food and consumption have an increasingly large effect on our health and the environment. To break this pattern, we need a change.
According to the CIA, now is the time for the food sector to implement some drastic changes. Never before have Americans been so concerned with healthy eating. Nonetheless, more than half of all food in America is prepared by professionals takeaway or eaten out which is more popular than ever. Most Americans are not in control of their health in terms of what they eat. With Menus of Change, the CIA wants to respond to these developments and stimulate innovation.
Something needs to change drastically, and that can only happen if nutrition and medical experts, chefs, culinary educators and environmental scientists all work together closely . In particular, this means awareness about the diet changes of many Americans, and encouraging the sector to make a change. One of the central questions is: ‘How do we make delicious food healthy and environmentally friendly?’
To answer this, and other questions, the organisation is collecting as many professionals from the food sector as possible to work together on making some drastic changes. From the 10th to the 12th of June, the partners came together for the very first time at a congress in Cambridge.
Intrigued? Read the annual report , released on June 11th.