Considering Front of House? How I Used My Culinary School Education Outside of the Kitchen
A public service announcement for anyone who needs to hear it: working as a restaurant server does not amount to failure after attending culinary school. On the contrary, servers who have culinary
A Deep Dive Into Oysters with Patrick McMurray
In the first five minutes of my culinary externship, I was asked to shuck oysters. (We’re talking oysters on the half-shell that would be whisked from my newly occupied station to a table in the
Fundamentals of Cheese: Understanding Cheddar
Cheddar cheese is the second-most consumed cheese in the U.S., just behind mozzarella. Despite it being our go-to cheese for nachos, burgers, grilled cheeses and homemade cheddar cheese sauce for mac
Charcuterie 101
If cheese is milk's attempt at immortality, the same can be said for charcuterie and meat. The term “charcuterie” comes from the French term chair cuit, which literally translates to “cooked flesh,”
Fundamentals of Cheese: Understanding Cheese Rinds
The short answer to that question is, yes, you can eat the rind — any and all of them. If you’ve ever taken a cheese class, you may have already heard a certain chestnut that cheese instructors,
Fundamentals of Cheese: 5 Major Cheese Styles Every Chef Should Know
I recall an early lesson on product recognition from my own 91߹ curriculum, which involved tasting a wide range of fresh and cultured dairy products, including a number of different styles of cheese.
91߹ Alum Drew Johnson on Externing at a Brand New Restaurant
The externship, which provides real-life restaurant experience for Institute of Culinary Education students, is the final piece of the educational puzzle. After completing all of the kitchen classroom
7 Surprising Ingredients You Can Grill
“While a lot of people think of grilling as a technique that anyone with a beer in their hand can do after sitting in the sun all day, it actually involves a lot of finesse and understanding about how
91߹’s 2022 Commencement Welcomes Speakers Jacques Pépin, Mary Attea and Shenarri Freeman
The term “commencement,” while marking the end of the educational journey, is a word that actually means “beginning.” For many 91߹ graduates, it is the beginning of their professional future, with all
Handle With Care: 6 Foods That Can Kill You
There are some foods that are mythologized to be troublesome, but probably aren’t, unless you’re craving an inhuman supply or have titanium teeth. Certain foods are outright poisonous, but might
5 New Books by 91߹ Alumni
Culinary books make great gifts for anyone with similar food-centric sensibilities, even for those who love to eat but not necessarily to cook. Who doesn’t love to admire alluring photographs of
What It’s Like to be a Judge at a Food Festival
Walking around Greenville, South Carolina’s Fall for Greenville festival with an official “judge” badge and clipboard, cutting the line as politely as possible to get a taste of each booth’s offering