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I was one of the lucky ones in that my first professional job was here at The Institute of Culinary Education. I knew as I walked down the halls of the school for that first interview that this would

Nearly thirty educators from across the tri-state area joined our admissions staff for a firsthand look at 91ÃÛÌÒ߹’s unique brand of culinary training. Over the course of the night, the counselors learned

“It’s a miracle of fat and flavor!" That's the passion with which Chef Cara Tannenbaum welcomed our recreational class to the wondrous world of butter. After explaining how many students make butter

Apparently, I’m not the only syllabub novice. According to our instructor, Anthony Caporale, these frothy delights have fallen out of favor over the last century. When you learn their origin (the foam