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During his eight-year tenure as Executive Pastry Chef for Le Bernardin, 91����߹ Creative Director Michael Laiskonis was often praised for his innovative desserts. Yet, while he was given a good deal of

91����߹ students were recently treated to a rare demonstration of "whole hog" butchery, as Master Butcher Rudi Weid broke down an entire 150-pound pig into primal and individual cuts in real time. Today

To initiate students into the wide range of Spanish charcuterie, 91����߹ invited Chef Jeffrey Weiss to speak about his new book, Charcutería: The Soul of Spain—the first exhaustive work on the subject to

Not only does Chef James (or Jim, as he prefers to be called) spend enormous amounts of time researching and recipe testing for each book, but he also does all his own food styling and photography

Chef Kamal Rose started working at the famed Tribeca Grill after graduating high school, enrolling at 91����߹ as a way to further advance his technical skills. As the years went by, he worked his way up

Although Allagash is a household name today, it wasn't always that way. The brewery started in 1995, in a simple warehouse space in Portland, Maine. Rob loved Belgian style beers, but noticed that

With so many regions, appellations, grapes and chateaus, it's almost impossible to keep track. Luckily, the best way to start learning about wine is pretty simple: start drinking it! And if you have

In 2005, Stupak was tapped by Grant Achatz to serve as the Executive Pastry chef of Alinea, widely considered to be the best restaurant in the country. His beautiful and innovative creations naturally

In 2000, she took over the pastry department at two of Bobby Flay’s restaurants—Mesa Grill and Bolo—and later, Bar Americain. Vicki also served as Bobby Flay’s sous chef for all five of his victories

You won't see his face plastered on a billboard or endorsing a product in a magazine, facts that contribute to Carmellini's reputation as a “Chef’s Chef”. Respected for his dedication to the craft

Thanksgiving—arguably the biggest day of the year for home-cooked meals—is fast approaching, and aspiring home chefs will find themselves in the spotlight yet again. To provide the adventurous cooks

Chef Murphy is a Brooklyn native and a life-long New York City chef who has been through many of the great kitchens in the city, including La Cote Basque, Lespinasse, Park Avenue Café and Gotham Bar