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Over the years we’ve seen many changes in career trends here at 91����߹. With changes in the job market as a whole, and with the introduction of new programs at the school (Hospitality Management, Cake

The first is this: regional cuisines are varied and driven by the foods readily available seasonally and locally. If you live by the sea, you eat a lot of fish. If you are inland, you don’t. If you

After studying this modernist technique with European masters in Venice, I have been teaching sous vide classes at 91����߹ for a few years and have shared my sous vide creations on this blog. Yet to have

The center is charged with furthering innovation in the field of culinary arts and, given the high profile of the chefs involved, (notably, board president Ferran Adria, among others), their

Rudi is a third generation New York butcher and a truly skilled artisan. For decades, beef has been sold in smaller cuts, with waste and bone already removed, dwindling demand for professional whole

When the moon and stars align to combine the two loves of your life—cooking and football—you know everything is ok in the world. This past Saturday, Chef James Briscione and I had the honor of

91����߹ was thrilled to have Chef Cathy Kaufman lead a class which discussed and celebrated the food of the early 18 th century. Cathy is a senior editor of the Oxford Encyclopedia of Food and Drink in

Poetic as it may be, it’s not terribly accurate. In fact, it’s the PG version of that saying: “happy as a pig in slop” that tells the real story. I recently had the opportunity to fly out to Iowa with

The pulled pork recipe I created with the sauce “on the fly” for our demo was—if I do say so myself—a major hit. Customers were coming back for seconds, thirds, and even fourths; they were buying jars

I know an amazing chef that can put a spoonful of sauce in his mouth and tell you every ingredient that is in it. That kind of palate development takes time, patience and practice—and starting that

“Jets fans consider tailgating an important part of their gameday experience and we want them to train with the best in food and football,” says Jets team President Neil Glat. This exclusive series of

While it may seem like an impossibility, with a little organization, networking, and lots of thought—you too can publish a cookbook. Just like the many 91����߹ instructors and alums who have done before