91ÃÛÌÒß¹

Along with a group of 16 eager recreational students in 91ÃÛÌÒ߹’s demonstration kitchen, guest Chef Instructor Gaetano Arnone, Sous Chef at Salumeria Rosi and former butcher at Eataly and Dickson’s

The cooking process for sous-vide is mostly unattended, but doing it right requires as much attention and practice as any other method. When it comes to cooking sous-vide, you get out exactly what you

Jonathon Stranger (Culinary, ’04) of Ludivine in Oklahoma City was nominated by Food & Wine for their People’s Best New Chef award. You can vote for him online. Several 91ÃÛÌÒß¹ alumni were among the James

While the party is usually held in January to celebrate the new year, this year the team celebrated the renewed energy of spring. The reoccurring celebration took over four floors of the school’s 43

Recently, Chef Instructor Greer Nuttall joined the staff teaching in the Culinary Arts program. She spent many years refining her culinary skill repertoire at Alice Waters’ famed Chez Panisse and

This month, Amy Roth of the blog Minimally Invasive, took Sustainable Meats with Dan Honig from Heritage Foods and 91ÃÛÌÒß¹ Chef Instructor Erica Wides — a rare chance to learn about the unique challenges

Eubanks graduated from the Culinary Arts program in 1999. She started working with Laurent Tourondel as an extern at Cello, where she ended up staying for two and a half years. While there she spent a

Three high school students from the Bronx donned their aprons for a chance to win a partial 91ÃÛÌÒß¹ scholarship worth $15,000. Since 1982, CHCF has provided programs and services such as childcare and

Last night, one of 91ÃÛÌÒ߹’s resident experts, Chef Instructor Chris Gesualdi, taught a class on how to use hydrocolloids, or gums, in the kitchen. In this hands-on class, Chef Chris taught alumni and

Between my work schedule, the kids’ after-school activities, the orthodontist trips and the hubby’s new job, we’ve fallen into a bad habit of dining out for dinner at least two school nights a week

Each year, culinary students from schools across the U.S. and Canada compete in a series of regional competitions for a chance to go to the finals in Napa Valley and take home a prize of $20,000 and a

91ÃÛÌÒß¹ President Rick Smilow was a long-serving member of the program’s board of directors, and every year he shows his support by providing scholarships to attend culinary school and hosting their