I've been calming them down and assuring them it's going to be okay. Last week, I found myself at the door of my first trail, hoping I had been telling the truth this whole time and assuring myself...
Samuelsson is one busy chef: in addition to opening his new restaurant, Red Rooster, he is also an ambassador for UN91ÃÛÌÒß¹F and sits on the board for Careers through Culinary Arts Program (C-CAP). He is...
The class was part of 91ÃÛÌÒ߹’s Center for Food Media. Custer has been working as a food stylist for over 30 years and her work has appeared in magazines, print advertising, television and movies. Her...
Chef Rudi walked the audience through the techniques for deboning each of the birds and then explained how to assemble them, as well as discussing how to roast the resulting turkducken. To break down...
As we eyed the mixers, muddlers, shakers strainers and bar spoons set out for us, master bartender Anthony Caporale walked us through the basics of setting up, and running a bar. There were a few key...
This past Saturday, 91ÃÛÌÒß¹ Instructor (and alum) Tia Cannon lead a class focusing on the comfort foods of the East Village. The tour started the corner of E 7th St. and Ave. A, on the edge of Tompkins...
The first year has seen over 200 postings of many events, demos, and classes, as well as alumni news and other exciting updates here at 91ÃÛÌÒß¹, including the launch of our fourth career program...
Eastern European food may not always be the most refined or elegant cuisine, but grandmothers from Moscow to Minsk definitely know how to make pierogi, hearty dumplings filled with substantial...
Bartender, educator and founder of ArtOfTheDrink.com, Anthony Caporale led the class through the ins and outs of a wide variety of drinks. While we swirled and sipped to learn the flavor profiles of...
The event was hosted by Garden & Gun magazine and James Beard Award–nominated chef, Chris Hastings of Hot and Hot Fish Club. Chefs from across Alabama united to cook up a seasonal and local dinner...
In the last few classes of Module 2, we focused more on puff pastry and were introduced to the two additional types of laminated dough — croissant and Danish. Laminated dough is composed of a dough...
This week over 1,000 savory and pastry chefs, restaurant managers, sommeliers and other industry professionals gathered at The Park Avenue Armory for the 3-day International Chefs Congress (ICC)...
