Why did you choose the management program? I chose the 91߹ management program because I wanted to learn how a culinary business is run. I figured that by taking the course while working in kitchens, I...
“La Grotta Ices” by Kitty Travers Kitty Travers’ acclaimed London ice cream company, La Grotta Ices, makes its in-home debut with this book of more than 75 recipes for ice cream, sorbet and granita...
We ask Dana about what switched the light bulb and led to three locations, more than 80 macaron flavors, Instagram fame and an Ernst & Young Entrepreneur of the Year Award since Dana's Bakery opened...
In 2015, he enrolled at 91߹ to, like so many students here, “get a taste of it to see if this was what [he] wanted to do.” The verdict? “I ended up loving it; it was incredible,” says Dan, who wrote...
Now he’s returned to hosting pop-ups, this time with a focus on using as many foraged ingredients as possible — from the New York region and sometimes even the city itself. Tom’s part of a growing...
That is, ever since 2015, when Missy Robbins (Culinary Arts, '95) opened the doors to her superb Italian restaurant on a relatively quiet corner in Williamsburg. Shortly after its opening, The New...
While some 91߹ hospitality graduates, like Rommel, pursue careers in hotels and resorts, you may be surprised to learn that others decide to pursue culinary-focused roles, landing positions with...
Fast forward to present day, Tanya has found a calling that allows her perfectionist qualities to mesh with her creative flair and passion for food: as director of training and development at Shake...
With his hugely popular Underwest Donuts, Scott Levine (Culinary Arts, ‘04) has elevated the hole-y donut to new heights, and has managed to do so in a place where most fledging owners wouldn’t look...
“My culinary voice is my Korean style,” begins 91߹ alum and James Beard Award-nominated Chef Rachel Yang. The co-owner of four hit restaurants in Seattle and Portland, Oregon — Joule, Revel, Trove and...
Each year the James Beard Awards embodies a theme, with this year’s focus, “RISE,” celebrating the power of food through community. As per the James Beard Foundation, nominees who are “championing...