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“I had just started working in restaurants after college, and I got caught in that trap of working my way up to be a fancy waiter and making really good cash,” Joncarl explains. “It got to the point

Vicki Paradise (Culinary, 19) enrolled in 91����߹’s Culinary Arts program with the goal of becoming a head chef at a restaurant she'd own someday in the elusive future. But throughout the program, her

“The onions need to be evenly sliced,” Chef Arnold advised. “I didn’t add any oil. I’m letting the natural sugars release, low and slow.” To achieve that rich caramel color, Chef Arnold explained he

Now, he’s continuing the family tradition by opening a restaurant with his sister, Trinh. “I really didn’t like cooking at first, but the more I worked in the kitchen and the more I was around it, I

“I moved to New York City in 2002 after college, and I just didn’t really know what I wanted to do,” Suzanne says. “I had a couple of jobs in hospitality and found myself in restaurants in a front-of

And it was worth it. After externing and then working for Locande Verde, Smith Canteen and Seersucker, she and her now husband Simon Tung (Management, ‘11) — also an 91����߹ alum — decided to go all in on

What led you to culinary school? I didn’t want a desk job but something that was exciting and kept me busy. I thought culinary school would help me get a good foundation to start in the culinary

The annual calls notifying chefs of their star status went out on Monday as restaurants around New York City posted announcements and congratulatory captions. One of the finest honors for a culinary

The visit, squeezed in before a noon bus ride home to Pennsylvania, inspired his career shift — he began Culinary Arts classes a month later. “It was difficult getting my dad to wrap his head around

We asked a few local chefs how they’re using the official state fruit for seasonal menus and which varieties they prefer. At City Vineyard at Pier 26, executive chef Mike Landas (Culinary, '08) blends

In Japan, he gained experience in human resources, marketing and operations with a hospitality company called Hirakawa Shoji Co Ltd. and was a general manager at Sankara Hotel & Spa for a year. When

In 2014, Nevia Giles (Pastry, '14) left a 13-year career in utility consulting to pursue her passion for Pastry & Baking Arts at 91����߹. She baked for her friends and family as a hobby and had already