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The food line was launched this week at the Fancy Food Show in Washington, DC and included BAO Raw Slaw, BAO Raw Hot Sauce, and BAO Raw K’Chup — all raw, live, fermented, probiotic, vegan, gluten-free

For over 20 years, the National Student Leadership Conference (NSLC) has invited a select group of outstanding high school students to participate in its fast-paced, high-level and interactive summer

Chef Sam works on a small plot of land in New Jersey, growing food for local chefs. But another 91����߹ Chef also grows food on his own little section of land. Culinary Arts Chef Instructor Herve Riou is

Sarah Simmons started out with a mission to convert non-believers into grits enthusiasts by serving meals featuring her favorite grits recipes. The project quickly evolved into an underground supper

While, in my previous school experience, summer break meant at least two months off, this time, it means the first week of July off. Beggars can’t be choosers, right? We’ve been doing so much in

Since then, they have both been working hard trying out different techniques and methods here at the Institute of Culinary Education. Last week, Chef James tried out some those new techniques on steak

It’s so hot and humid that there are only two good things to do: swim and eat ice cream. I guess I should make that three things; I can’t forget Chick-fil-A. Yes, Florida, you have a special place in

They took their “grown-up meals made with limited resources” approach to the culinary class and came back with a whole new set of skills. As newly minted experts (we just published our first cookbook

91����߹ President Rick Smilow sits on the Board of Directors for the organization which collects excess food from all segments of the food industry, including restaurants, grocers, corporate cafeterias

Jane Lerner is freelance food writer, editor and marketer. In addition to working for publications such as amNY, Metromix and Manhattan, she keeps her own food blog, Butter and Salt, and is part of

Yesterday, 91����߹’s resident butchering expert, Master Butcher Rudi Weid gave a demo on how to prepare a variety of beef cuts and steaks for summer grilling. Weid fabricated entire sections of beef such

One of our newest Culinary Arts Chef Instructors, Sam Kadko operates a small 400-square foot organic market garden in New Jersey where he grows a plethora of different vegetables for two area chefs