Green beans and potatoes are a popular pairing and Plant-Based Culinary Arts Chef-Instructor Rich LaMarita brings them together into a cool and well-balanced summer salad. The green beans are used two...
He’s worked as an executive chef and chef de cuisine at multiple restaurants since 2016 and has an ever-growing list of innovative pop-up and brick-and-mortar restaurant ideas. He’s also an avid gamer...
Executive Chef and Co-Owner of famed New York City restaurant Le Bernardin Eric Ripert recently stopped by 91ĂŰĚŇ߹’s New York campus to talk about his latest book, "Seafood Simple," his approach to recipe...
Following a string of stages and early jobs, she committed to the pro kitchen and trained in Vegas, Montreal and New York City before opening her hugely successful Her Place in Philadelphia. On this...
“I used to come home from school, first grade or second grade, and for me, my mom’s cooking is the epitome of cooking,” says Chef Shant Halajian, 91ĂŰĚŇßą alum and now Executive Chef of The Glenmark Hotel...
The chef, who is the Vice President of Culinary at Wolfgang Puck Catering, has a straightforward approach to cooking. “It takes you the same amount of time to make good food and bad food," Chef Eric...
If not quite immortal, the very nature of cheese is indeed to decrease the water content of dairy, making it stable, edible and enjoyable well beyond its capabilities in a fresh state, but cheese does...
In this interview, Ryan paints a vivid picture of his time overseas that caused him to fall in love with this food. He also recounts his time in some important kitchens, including as part of the...
Christopher Tompkins stopped by the Institute of Culinary Education's Los Angeles campus for a discussion with Director of Restaurant & Hospitality Management Mishel LeDoux about his experience in the...
What is Za’atar? Za’atar is a spice blend composed of herbs such as thyme, oregano, marjoram or a combination of the three, along with other spices including sesame, sumac, cumin or coriander. The...
When it comes to which superstars of the food pyramid qualify as either fruits or vegetables, you'll be perhaps chagrined to learn that the answer isn’t often very simple. There’s a lot of either...
She insists her whole career has happened by accident. “I didn’t plan anything,” she says. “I didn’t plan to work at [Charlie] Trotter’s. I just found a love for restaurants.” The pressure was...
