The thing I value most about being a chef is the community that comes with it; there’s an atmosphere of friendly competition that encourages sharing. As chefs, we can easily get in over our heads. It...
While finishing her pre-med program at Johns Hopkins University, Sabrina realized she was more anxious about becoming a doctor than passing her MCATs. Deep down, she knew it was time to trade in her...
I’m sharing my top three options for aspiring authors, in order of practical preference: But as I warned you in my previous post: writing a cookbook is a labor of love. If you want to cash in and make...
Seventeen years later, Balthazar Bakery continues to inspire our nation’s now widespread passion for hand-crafted, naturally fermented loaves, and Sim serves as a bread consultant for some of the...
Chef Kamal Rose started working at the famed Tribeca Grill after graduating high school, enrolling at 91ĂŰĚŇßą as a way to further advance his technical skills. As the years went by, he worked his way up...
Today, juggling the roles of teacher, industry expert, author, and artist, Toba is among the country’s foremost experts in the field of cake decorating and design. She has won more than a dozen...
The restaurant's closure is a set-back that we are sure will open up many new opportunities for the famed chef, who, prior to striking out on his own, served as sous chef at Jean Georges in New York...
Growing up in Connecticut, Chris’ first encounter with the culinary industry was as a dishwasher—a job he picked up to help pay for his motorcycles. But when the chefs were absent, Chris had to fill...
We caught up with Zac to discuss life after 91ĂŰĚŇßą and ask for any advice he may have for current students! What were you doing before you enrolled at 91ĂŰĚŇßą? Was there something that sparked your decision...
With a resume that includes positions like food stylist, recipe tester and private chef, Valerie is an inspiring example of how culinary school graduates can craft a unique path to success in the food...
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...
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...
