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When we arrived at class, Waxman announced that we would be preparing proteins ranging from lamb to pheasant - but first, we went back to basics. "Jacques Pepin says the most important thing to learn

Nespresso specializes in what it calls "Grand Cru" coffees, a term adopted from the wine world. Given the choice of 25 million coffee farms (in over 60 countries), selecting growers and maintaining

The Out-of-Towner If you're new to NYC or playing host to a few culinary junkies, our three-day tour of New York's global food scene has got you covered. Delve into interactive cooking classes

Video shoots are always fun and exciting, but live TV can be a little nerve-racking. If it’s a taped show, you usually get a "take two" (or three), but with news segments, you don't usually get that

Leaving Pete Wells’ rhetorical style aside, let’s examine this media standoff from a business perspective. First let’s consider the review itself. A New York Times review is only one person’s opinion

Where do you come from? My parents emigrated from Egypt shortly before I was born. I was born and raised in Rockland County. I currently live with my husband and 3 sons (8, 6 and 3 years old) in

For the first time in our history, 91����߹ was closed for an entire week due to the impact of Hurricane Sandy. Our building was one of many without power for the week and no power means food goes bad

Many talk about a love of cooking (and eating), a career change or gaining more skills to go further in their career. Many students also cite inspiration from watching food shows and chefs on TV. From

Known for his whimsical dishes such as cheesecake lollipops and pretzel crusted crab cakes, he shared stories about his creative ventures, discussed how Social Media impacts restaurants and gave out

My current Mod 3 students are fast workers. Organized and efficient, they usually finish their daily recipes with time to spare. I want to get the most out of the four-hour class and since I don't

In most cases, your ingredients magically appear and you get busy in the kitchen, forgetting about how they got there. I recently took a trip down to our stewarding department and learned so much

Our first chef instructor was a man of clear distinction and significance. His list of accolades, accomplishments, and credentials was longer than the length of my right arm (which is significantly