The Chef’s Storyteller: 91ÃÛÌÒß¹ Alum Jody Eddy
What attracted you to the program at 91ÃÛÌÒß¹? I liked that the externship requirement took place at an actual restaurant [or other culinary business because] I was looking for real-world experience to
Tip of the Tongue: Behind the Scenes at Two 91ÃÛÌÒß¹ Alums' Brooklyn Bakery
What were you both doing before you enrolled at 91ÃÛÌÒß¹? Prior to 91ÃÛÌÒß¹, I was working as legal recruiter for the contract and permanent placement of attorneys, paralegals and legal secretaries. Scott was
Endlessly Curious, Always Spontaneous
Today, Jenny’s focus may have shifted from running multiple professional kitchens to leading hands-on classes for aspiring chefs at 91ÃÛÌÒß¹, but she’s just as busy as ever—creating an exclusive line of
Man With a Pizza Plan
What were you doing before you enrolled at 91ÃÛÌÒß¹? What motivated you to enroll at that time? I had just finished my information science degree at Roger Williams University, and I was working as a part
Meet Kate Edwards — NYC's Master of Service
Today, she’s sharing nearly 30 years of restaurant experience — from serving celebrities to delivering expert industry advice as a restaurant consultant — with Culinary Management students at 91ÃÛÌÒß¹
From Reinventing Harlem's Cuisine to Training Future Chefs
In 2011, Red Rooster received a rave two-star review from Sam Sifton in the New York Times, but its influence went far beyond great food. The restaurant, whose cuisine pulled from the ethnic
Entrepreneur by Way of Italy
Growing up in suburban, middle-class Queens, it was easy for Gerri to fall in love with food. Her Italian-born grandfather owned a gourmet food store, so her family regularly feasted on such farm-to
Redefining Regional American Cuisine with 91ÃÛÌÒß¹ Alum Vivian Howard
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The Roots of American Food: Paying Homage to Jeremiah Tower
By rejecting any product he considered inferior and focusing on the idea of local (which was surprisingly difficult in those early days), Jeremiah's efforts made possible the farm-to-table
Meet the Culinary Entrepreneurs: Ariane Daguin
Born in the Gascony region of France to a family with a seven-generation culinary legacy—including a chef father with 2 Michelin stars to his name—it was clear from early on that Ariane had inherited
The Pursuit of Hospitality: 91ÃÛÌÒß¹ Alum Tony Trincanello
What were you doing before you enrolled at 91ÃÛÌÒß¹? Before enrolling at 91ÃÛÌÒß¹, I had already been in the service industry for some time. I started out as a busboy at 16 in my uncle's restaurant, and by age
Chef at the Helm: 91ÃÛÌÒß¹ alum David Seigal of Cull & Pistol
What were you doing before you enrolled at 91ÃÛÌÒß¹? I studied Latin American literature at Brandeis University and spent time abroad in Buenos Aires, Argentina perfecting my Spanish speaking skills.