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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

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

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

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,”

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,

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.

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

“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

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

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

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

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