CHAPEL HILL, N.C., June 2, 2014 (GLOBE NEWSWIRE) -- In its June issue, FSR magazine recognizes America's Top 20 Culinary Schools. Schools on the list include the most prestigious culinary institutes, leading universities, and renowned college programs.
"The Top 20 Culinary Schools were selected based on a number of criteria compiled from extensive research and industry interviews," says Connie Gentry, FSR editor. "Each of the schools selected combines comprehensive classroom education with hands-on work in well-equipped, on-campus kitchens and labs. The ability for students to participate in practical field experience during their educational training, either through on-campus restaurants or externships, also weighed into the selection process."
The list of Top 20 Culinary Schools includes educational programs from across the country, from New York to California, highlighting the fact that opportunities for exceptional foodservice career training exist in every region of the U.S. Alabama, Colorado, Florida, Hawaii, Illinois, Iowa, North Carolina, and Texas are among the states represented. The full story can be read here.
The June issue of FSR also features a leadership profile with John C. Metz Jr., executive chef, CEO, and co-founder of Sterling Spoon Culinary Management and Marlow's Tavern, based in Atlanta. Chef Metz, who won the IFMA Silver and Gold Plate awards in 2013, discusses opportunities and trends in the industry, including the evolution to upscale-casual dining concepts.
Looking ahead, the October issue of FSR will recognize the Top Franchise Values in the full-service restaurant industry. To nominate a full-service restaurant franchise for consideration, please click here. Nominations will be accepted through June 27.
Visit www.fsrmagazine.com to read industry news and stories from the June issue, and to subscribe to the print publication and FSR e-newsletters.
About FSR magazine:
FSR magazine received two 2013 Folio: Magazine awards for excellence in B-to-B magazine publishing, winning the award for Best Design of a new magazine and the award for Best Full Issue in the Food Service/Hotel category for overall editorial excellence.
Providing ideas and insights for full-service restaurants, FSR magazine (www.fsrmagazine.com) speaks to restaurant decision makers—owners, operators, chefs, and beverage managers, across all segments of the industry from fine dining to casual cafés, national chains to independently owned restaurants. The content encompasses operations, food, and beverage—with a focus on the dining experience, culinary expertise, and the bar scene's contribution to restaurant revenues.
About Food News Media
Food News Media, the parent company of FSR and QSR magazines, offers a full suite of media products to help operators and marketers connect with the entire $600 billion-plus U.S. restaurant industry. For more than two decades, the Chapel Hill, North Carolina–based publishing company has built a reputation for thought leadership and reporting on trends in dining for the American consumer.
CONTACT: Connie Gentry, Editor FSR magazine (919) 945-0715 email@example.com