From NYC Film Composer to Culinary Entrepreneur
Amy fondly recounts the eclectic food scene that lined the streets when she lived in NYC for many years. Whether it be the little noodle shops in the heart of Chinatown or fine-dining restaurants
A Management Grad Brewing Success in the Coffee Industry
Wonjei first moved to the U.S. to earn his undergraduate degree in computer science from Indiana State University. While completing his studies, he worked a part-time job as a barista to make extra
An 91߹ Alum's Career in Sustainable Seafood
What was once a mere hobby and a bonding pastime for the Kaufman family has taken center stage in Brandon’s life, becoming a part of his day-to-day work at The Joint Eatery in Sherman Oaks, California
From Passionate Athlete to Pastry Cook in France
“My uncle was a pastry chef and I used to watch him make these huge, elaborate cakes,” Charles remembers. “I knew I wanted to do that someday, but I got into the martial arts with my cousin, Malik
Winter Food Books by 91߹ Alumni
Black, White, and The Grey: The Story of an Unexpected Friendship and a Beloved Restaurant By Mashama Bailey (Culinary, '01) and John O. Morisano In 2014, a Black chef from Queens and a white media
Tyler Heckman Named Executive Chef at Villanelle
Growing up in central Connecticut, Tyler Heckman (Culinary, ‘15) displayed artistic talent from an early age. He attended a magnet high school for visual arts, then studied illustration at the
Pastry Chef Michelle Palazzo's Path to Frenchette Bistro and Bakery
“I started pretty young,” Michelle admits. “I begged my mom to send me to cooking camp when I was a kid.” Throughout middle school and high school, her goal was to attend culinary school. At 18 years
A Hotel Chef Combines Fine Dining and Catering
“I’ve always liked having a job where you could produce something tangible,” David explains, referring to his early years at the drive-thru. In high school, he also worked as a deli sandwich maker and
91߹ Alum Saul Silva Becomes Bull & Butterfly’s Newest Sous Chef
Saul recounts, “my first job was actually at Porto’s Bakery where my dad has been working for 20-something years.” Here, Saul began as a server, but it wasn’t long before he became “intrigued by the
From Food TV Fan to Culinary Producer
In 2017, when Cher was laid off by her employer, she was out of a paycheck, and sadly like many people today, she could not find a new job. To fill her time, Cher resorted to baking. “What I used to
Operating a Pop-Up in NYC from Planning to Execution
When I cold-emailed the owner of a New York City bar back in March asking about a potential pop-up opportunity, I never thought that six months later, I would be operating out of the space a few times
Fall Cookbook Releases from 91߹ Grads
Cookbooks can bring new ideas after a season of cooking at home during the pandemic and make great holiday gifts for anyone: those with culinary credibility looking to learn new ideas or expand their