91ÃÛÌÒß¹

2017 was an incredible year for Vivian Howard (Culinary ’03). While continuing to lead critically acclaimed Chef & the Farmer and the beloved neighborhood oyster bar Boiler Room, she opened a third...

If mild flavors are your bag, then Chef Miguel Trinidad’s cooking is not for you. The 91ÃÛÌÒß¹ alum and chef-owner of critically acclaimed East Village restaurants Jeepney and Maharlika is all about bold...

When we asked Chef Bill Telepan, 91ÃÛÌÒ߹’s Director of Sustainability and Executive Chef of both acclaimed restaurant Oceana and national non-profit Wellness in the Schools, to share with us his culinary...

Eventually, the waitress quit. The damages were both personal — she was threatened, demeaned and harassed — and professional, as her experience both ended her career at that restaurant and negatively...

For Chef Ashley Merriman, her culinary career began at the dish pit. Before competing on "Top Chef" and graduating from 91ÃÛÌÒ߹’s Culinary Arts program, she worked as a dishwasher after school. One...

Chef David Burke is one of the most prominent chefs in New York City — he's operated and consulted on more than a dozen restaurants across the country — and that’s for a good reason. Trained at the...

Like choosing a favorite child, it's not easy to choose a favorite restaurant. Still, when taken to task, top chefs consistently pick Marea, Chef Michael White’s Michelin-starred mecca for Italian...

The excitement was palpable as five other culinary students and I waited for our assignments in the kitchen. Most of us had already volunteered at an 91ÃÛÌÒß¹ event, but we knew the stakes were higher with...

When it comes to palate training, Chef Alex Guarnaschelli started young. The daughter of a busy cookbook editor, Alex spent her childhood surrounded by a smorgasbord of food and culinary trends. Since...

Duff Goldman’s slogan is simple: If you can dream it, we can create it. Whether it’s a lifelike Betty White cake or a multi-tiered, hand-painted wedding cake (with or without lasers), the pastry chef...

Don’t let the name mislead you — Coombeshead is more ecosystem than farm, or more precisely, a farm, guesthouse, restaurant and bakery that runs largely off the fat of the land, and animals raised on...

The prolific New York Times food writer was joined by fellow panelists Padma Lakshmi of Bravo’s Top Chef, Kerry Heffernan, executive chef of Grand Banks; Susan Ungaro, president of the James Beard...