Tarte Croustade — praline cream

From the 91߹ Pastry Labs—The Art of Experimentation with Chef Michael Laiskonis

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

ham

Sustainable Butchery: Going Whole Hog with Rudi Weid

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

cheese Meat and Wine on a table

The Soul of Spanish Charcuterie

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

James Peterson at 91߹

Reviving French Flavors with James Peterson

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

crabcake made by Kamal Rose

Two Alumni Chefs Share Their "Culinary Voice"

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

Allagash beer

A Taste of American Craft Brewing — Allagash at 91߹

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

Wine on a table

Demystifying Wine with Bernard Sun

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

dish made by alex stupak of empellon

Signature Recipes of Empellón with Chef Alex Stupak

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

Italian Chocolate Dessert

Italian Chocolate Desserts with Chef Vicki Wells

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

Andrew Carmellini

Andrew Carmellini: Redefining NYC Restaurants

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

Turducken

Three Birds in One—The Famous Turducken

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

Desserts of Jean Georges with Chef Joseph Murphy

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

Subscribe to Virginia Monaco