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Growing up, Oringer wasn’t surrounded by unique ingredients or international cuisines. But as a kid, he always wanted to hold a knife because he knew he belonged in a restaurant kitchen. Whenever his

We caught up with Zac to discuss life after 91����߹ and ask for any advice he may have for current students! What were you doing before you enrolled at 91����߹? Was there something that sparked your decision

Today, his travels have taken him full-circle, competing as a contestant on Portugal's version of the hit show Top Chef and currently working as the Chef de Cuisine at Restaurante Pedro e o Lobo in

There were the fun parts of the job, like developing new menu items and working with my executive chefs to create desserts that paired perfectly with the rest of the menu. And of course, there were

Growing up, Kathryn didn’t have a “home base.” Her father’s work in the oil business meant that the family was constantly on the move, offering her exposure to various regional cuisines, such as the

Although Allagash is a household name today, it wasn't always that way. The brewery started in 1995, in a simple warehouse space in Portland, Maine. Rob loved Belgian style beers, but noticed that

For the second year running, 91����߹ Culinary Management alum Matthew Riznyk will be the host chef at Friday's 2014 Book, Broadcast and Journalism Awards. From busser to waiter, chef to purchaser

Competing alongside New York's top bartenders, students have the chance to test drinks from the best in the business. Better yet, the winner of the New York student contest is given the chance to

The pair first worked together at Maison Pic, the only 3 start Michelin restaurant in France that is owned by a woman. In anticipation of Philippe's first hands-on pastry masterclass at 91����߹ this

Growing up in New York City, Steve’s parents were friends with a number of successful restaurateurs, most notably the owners of historic speakeasy the 21 Club. So after his undergraduate studies at

What were you doing before you enrolled at 91����߹? I was working in sales for WNEW FM radio as an Account Executive. I graduated from Iona College with a BA in Communication Arts eight years prior and

In 2005, Stupak was tapped by Grant Achatz to serve as the Executive Pastry chef of Alinea, widely considered to be the best restaurant in the country. His beautiful and innovative creations naturally