A Sweet 2010

Back in high school, I was the editor of our yearbook, and every year we would include an article about the things that had stood out over the past year.Usually it contained the names of popular songs, any major news events, and random entertainment news.

When I started going to Johnson and Wales, my friends and I had similar year-in-review conversations–but they were specific to the food service industry. So in this blog entry, I’d like to sum up the culinary trends of 2010.

Drowning In Cupcakes
In just about every city, both major and minor, cupcakeries have popped up like the sunflowers in my mother’s garden.Cupcakes are the latest fad–there are even multiple television shows dedicated to these tiny cakes!–but and I think they will decline in popularity within a year.Personally, I have never understood the attraction of cupcakes or why many people would eat them on a daily basis.Maybe I’m jaded because I’ve spent so many hours making nothing but cupcake after cupcake.

A Five-Star Fix Up
The public popularity of five-star chefs have risen this year with the airing of Top Chef Masters.Thomas Keller isn’t the only widely known name anymore; even my macn’ cheese-burning cousin knows the name of the head chef of New York’s Ma Peche.Move over Food Network TV stars–you don’t have to have your own television show to be a famous chef.

Hamburgers Last Stand
McDonald’s and Burger King aren’t your only choice for fast food burgers anymore.President Obama’s love of the burger joint 5 Guys brought a new desire for all things smash burgers.And along those lines, throughout the past year, thousands of boutique fast food restaurants have opened throughout the nation. As a result, McDonald’s has reported less-than-average traffic over the past year.

What do you feel were some of the biggest changes and news in the food service industry?Anything you would like to see in the next year?

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            • Alumni have appeared in reality competition shows such as Top Chef and Project Runway.
            • Has a team of about 4,000 faculty members focused on helping students tap opportunities in a marketplace driven by ideas.
            • Offers programs in design, media arts, fashion, and culinary.
            • Provides program coordinators who work with students to ensure they have the learning materials, assignments, facilities, and faculty to get the most out of the program.
            • Over 50 campus locations nationwide.
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            • Received the 2015 and 2013 “Cooking School of the Year” Award of Excellence from the International Association of Culinary Professionals (IACP).
            • Accredited by the Accrediting Commission of Career Schools and Colleges (ACCSC).
            • Externship opportunities are available at numerous famous New York City restaurants.
            • Campus is located near downtown Manhattan, within walking distance of many popular attractions such as the Radio City Music Hall.
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            • Hands-on culinary education with focused attention on each student
            • An ACCSC School of Excellence with multiple “Best Vocational Cooking School” awards*
            • 15,000 graduates, including celebrities like Bobby Flay, David Chang, and Christina Tosi*
            • Programs in Culinary Entrepreneurship, Professional Culinary Arts, Professional Pastry Arts, and much more
            • Campuses in New York and Silicon Valley with nearby housing available
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            • Culinary Arts program includes the 3-week Farm To Table® Experience, where students gain a direct, in-depth look at where food comes from.
            • Numerous scholarship opportunities and financial aid are available to students who qualify.
            • Accreditation from the Accrediting Council for Continuing Education and Training (ACCET), and the Council on Occupational Education (COE).
            • 2 campuses located in Boulder, Colorado and Austin, Texas.
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            • Students get real-world experience through the required externship at the end of the program.
            • Curriculum includes laboratory sessions, academic preparation and hands-on experience.
            • Program objectives are to provide students with skills needed for cooking wholesome, attractive, food preparations and to assist graduates in obtaining positions in the food service industry.
            • Accredited by the American Culinary Federation (ACF).
            • Has campuses in Melbourne, Sarasota, and Tallahassee, Florida
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            • Ranked among the Best Colleges in the South in 2015 by U.S. News and World Report.
            • Ranked the 13th  Best College for Veterans in 2015 by U.S. News and World Report.
            • A private institution founded in 1977 with a current total undergraduate enrollment of over 15,00.
            • Its student-faculty ratio is 12:1, and 89.3% of classes have fewer than 20 students.
            • Has students attend one class at a time to ensure easy access to faculty and a more hands-on education.
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            Lackawanna College is the premier, private, accredited two-year college serving the people of northeastern Pennsylvania. With a focus on keeping higher education affordable and accessible to our immediate community, Lackawanna draws 80 percent of its student population right from our own region.

            With a main campus situated in downtown Scranton, Lackawanna’s expanding footprint also includes satellite centers in Hawley, Hazleton, New Milford, and Towanda.