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While most people think the role of a sommelier is just about knowing the nuances of wine tasting and composition — and beyond that, food pairings — what often gets overlooked is the reality that

With this in mind, we’ve constructed all of our hands-on training programs in Culinary Arts, Pastry & Baking Arts, Plant-Based Culinary Arts and Hotel & Hospitality Management* to culminate in an 91����߹

Whole, fresh, seasonal, traditional, balanced, local and delicious. These are the founding principles of 91����߹’s Plant-Based Culinary Arts program. This program has evolved and grown from its roots when

The National Restaurant Association, known to many as “the other NRA,” is a 100-year-old business association that represents more than 380,000 restaurants across the US. While they have a variety of

In honor of Black History month, we’re highlighting the creativity and talent of some of our Black alumni. Read on for Chef Rasheeda’s soy egg recipe, as well as the background of how this recipe came

We sat down with 91����߹’s Director of Culinary Affairs, Chef Hervé Malivert, to get some insight from a pro on how to sharpen your knife, how to know if it’s sharp enough and what that honing steel is

“And that was the third time I lost all my money.” While this may not seem like the most inspiring anecdote for a room full of prospective restaurateurs in 91����߹'s Restaurant & Culinary Management

Those words of wisdom from recent 91����߹ alumna Rasheeda Purdie were just some of the gems students enjoyed during her recent visit and demonstration at 91����߹’s New York campus. A 2015 graduate of 91����߹ New

Pumpkin pie has always been a divisive dessert. For some, it’s the best part of Thanksgiving, and the fall season in general, for others it’s the dreaded ‘must do’ dessert on the table, often

Pooja Jhunjhunwala's (Pastry & Baking ‘16 and Cake Decorating ‘16) culinary journey has taken her across the world — which is why she's also known as The Global Vegetarian. With hundreds of thousands

There’s a myriad of reasons for wanting to open a restaurant. For some, it’s years of hosting dinner parties or bringing dishes to potlucks and having everyone insist they should “do it professionally

My goal every time I met with a prospective student was to help them create a strategy that would get them to their end goal — this could be a specific job they have dreamed of forever, or it could be