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We checked in with Clarisa to learn what inspires her signature desserts and what it’s really like to work for a celebrity chef. What is it like working for a celebrity chef? Working for Bobby has

As an executive for such iconic restaurant groups and corporations as Shelly Fireman's Café Concepts, American Hospitality or National Restaurants Management, Vin has truly seen it all. In his seven

Not giving an interview on a noisy street corner when her office is too busy. Not even keeping the appointment for said interview in the wake of winning her fourth (and second consecutive!) James

SeeFood fills a niche in which it has no real competitor: a “one-stop shop” featuring seven kitchen sets, a rooftop for outdoor cooking segments, separate prep kitchens for food stylists, an in-house

Among the many chefs reigning over 91����߹’s teaching kitchens, Chef Ana Sporer is known for wearing her passion on her sleeve. With a personality as bold as her fiery hair, Ana has a unique way of

Since you got into the bread industry in 1998, what are the major changes you've seen, and how have they created new opportunities for professional bread bakers? The rise of artisanal bread has

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What were you doing before you enrolled at 91����߹? I was Vice President at The Andrea and Charles Bronfman Philanthropies (ACBP), a family of charitable foundations working in Canada, Israel and the

“I love working alongside colleagues with such diverse backgrounds and expertise,” says Scott. “It’s a completely different opportunity than I had coming up in a restaurant kitchen, and I never tire

What were you doing before you enrolled at 91����߹? Prior to focusing on food, I was a television news reporter, including positions as a news anchor at Telemundo and Univision. During this time, I

At the center of it all, Jean-Jacques Rachou’s newly opened La Côte Basque was like an Ivy League graduate school for recent culinary graduates. Todd English, Charlie Palmer and Rick Moonen — even

Kim was among the country’s first digital food correspondents, breaking ground as a writer for the original Washington Post website. Since then, she has become one of the country’s most respected food