Thursday, January 15, 2009

CET now accepting papers for free publication

If you have an academic white paper, an instructional how-to or even a personal essay regarding culinary eduction, Chef Educator Today (CET) wants to hear from you. All submitted articles will be reviewed by CET editors and published online in one of the magazine's upcoming digital editions—and because chef-instructors are the lifeblood of CET, we will publish your contributions free of charge.

We like to think that Chef Educator Today magazine and the Online Tool Kit blog are already valuable resources for chef-instructors, but by adding your voice to our digital magazine, you can help us create a one-of-a-kind online forum for idea exchange for you and your peers in the culinary-education field.

Send all article submissions and questions regarding submission to CET managing editor Lacey Griebeler at

'Insight from the Inside' podcast features CIA alumnus John Besh

John Besh, chef and owner of four New Orleans-area restaurants, talks about his career in the most recent "Insight from the Inside" podcast from The Culinary Institute of America (CIA). "Insight from the Inside" is a series of chats with CIA graduates who have exciting jobs in the food world.

During the 20-minute chat, Besh talks about the destruction caused by Hurricane Katrina and his efforts in the city's physical and emotional recovery, his experience on the Food Network's Next Iron Chef competition, and taking time off from his CIA studies to serve in the U.S. Marines during the first Gulf War.

The 1992 graduate credits his time at the CIA for providing the groundwork for his success. "There are great people everywhere, but some of the best instructors in the world are right here," said Besh. "Our horizons were broadened by the staff here ... Things I learned in those early days stayed with me throughout my career. That was the foundation that really made it possible for me to thrive."

To hear the entire interview with Besh or podcasts with other notable CIA alums, or to receive future podcasts, visit