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Describing the kitchen as tiny would be an understatement — there was barely enough room for three cooks. The chef and owner, Rick Halberg, became my first important mentor. While I learned a lot from

As many of my culinary-minded classmates could also tell you, baking and cooking are different beasts that require vastly different skills to master. Whereas cooking allows you to throw in a little of

We sat down with Pablo to get the answer to this question, and to chat about topics like the most useful thing he’s learned at 91����߹, his advice for prospective culinary students and whether he’s a fan

I think a lot about architecture and design. It's a closet interest of mine, though I must admit that my passion is limited to: I don't know much about architecture, but I know what I like. One of the

We caught up with Chef Kate to chat about her signature style and her biggest cake challenge in anticipation of her upcoming CAPS course at the Institute of Culinary Education. In Cake Carving: The

Chef Ebow even earned the Guinness World Record for building the tallest sugar skyscraper in 2006 — talk about setting your sights high. 91����߹ is excited to host Chef Ebow for his upcoming hands-on

Afterwards, we would treat ourselves to an afternoon ride, with a small sack of apples we had saved for the horses. This was followed by evenings of baking and canning, reserving the apple peels and

Over a dozen 91����߹ alumni are participating in this year’s events, including Matt Hyland of Emily Pizza and Emmy Squared, Anne Redding of Uncle Boons and Mr. Donahue’s, Sohui Kim of the Good Fork and

With a mission to learn the art of making the city’s favorite breakfast food, I signed up for a course in bagels, pretzels and bialys. The class, a mix of culinary students and recreational bakers

If you’re the average marshmallow consumer and not a food historian, that can be hard to believe. The commercially made and mass-produced treats that seem to have a never-ending shelf life feel like a

The final steps in processing our bean-to-bar chocolate make up the longest phase of the manufacturing process—a waiting game where the true essence of the bean, its complex flavor and its silky

Each episode of the show introduces viewers to a new baking tip or technique. "The sixth season of the show is particularly special to me, with talented culinary students joining me on each episode,”