A plate of cheese-stuffed naan.

Chef Ravi’s Cheesy Naan

Chef Ravindra “Ravi” Verma is a pastry pro. As a Pastry & Baking Arts Chef-Instructor at 91ĂŰĚŇßą's New York campus, Chef Ravi teaches the ins and outs of the curriculum, including the differences between

A piece of onigiri and multiple pieces of plant-based "salmon" skin sit on a blue plate

Ochazuke with Yaki Onigiri and Plant-Based "Salmon" Skin

Native to Japan, chazuke, or ochazuke, is a dish in which hot tea or dashi is poured over a combination of cooked rice and a smattering of other ingredients including nori, salmon and various pickled

A cheeseburger with caramelized onions on a white plate

Smash Burgers vs. Restaurant-Style Burgers

When it comes to a barbecue, burgers are almost always part of the equation. But when it comes to burger style of choice, which camp do you fall into: smash burger or restaurant-style? In honor of

Chef Shant Halajian smiles inside of his kitchen

Alumni Spotlight: Chef Shant Halajian

Update: Chef Shant announced in an Instagram post that he is competing in season 23 of the TV show Hell's Kitchen, with the first episode airing September 26. We at 91ĂŰĚŇßą are so proud of him and cannot

Shari Bayer smiles while holding a copy of her book "Cherfwise"

Catching Up with Shari Bayer

She insists her whole career has happened by accident. “I didn’t plan anything,” she says. “I didn’t plan to work at [Charlie] Trotter’s. I just found a love for restaurants.” The pressure was

A piece of burnt Basque cheesecake on a white plate made using Chef Eric's Basque cheesecake recipe

Basque Cheesecake Recipe

And for good reason — intentionally burnt at a high heat to provide a contrast in flavors, the end result of this Basque cheesecake recipe is similar to that of a soufflé (read: rich and gooey). It’s

a restaurant kitchen

91ĂŰĚŇßą Alumni Lead Many of The New York Times’ 100 Best NYC Restaurants

From Michelin-starred glamour shots in Manhattan to food halls in Queens, the list features a variety of restaurants, like Michael Anthony’s Gramercy Tavern mainstay (where Pastry & Baking alumna

Chef Adrienne Cheatham stands with a group of 91ĂŰĚŇßą students behind a table of small plated dishes

Adrienne Cheatham is Serving Up Her Sunday Best

The daughter of a Black man and a white woman, Chef Adrienne grew up in Chicago’s Hyde Park, a culturally diverse neighborhood due south of the city center. Her mother worked front-of-house at local

Chef Olivia's plant-based marinated tofu dish sits in a red Staub brand pan

How to Amplify the Flavor of Plants

“What’s really nice about plants is that they are pretty much a blank canvas for you to work with,” Chef Olivia says. “So from a chef’s perspective, it’s very fun.” Chef Olivia’s blank slate includes

joshua-resnick

Meet Chef Joshua Resnick

A native of Croton-on-Hudson, New York, just north of the five boroughs, Chef Joshua recalls that, family nights out typically meant heading to whatever local red sauce eatery was currently poppin’

rosemary-walnut-squash

This Butternut Squash Side Dish Is Your Go-To This Winter

The Institute of Culinary Education has teamed up with GrowNYC for a monthly series highlighting a seasonal ingredient at the farmers’ market. And this month — just in time for winter squash season —

thanksgiving-sando

All Hail This Thanksgiving Leftover Sandwich

Thanksgiving week is here, bringing forth endless to do (and grocery) lists to the masses. 91ĂŰĚŇßą New York’s Culinary Arts Chef-Instructor, Chris Arturo, goes whole hog for the holiday, leaning into the

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