91߹'s former Content Director, Ashley Day has also managed USA TODAY's food section and covered food and travel for The Daily Meal, Rand McNally and Hungry? City Guides. Ashley went from taste-testing frozen pizzas at the Good Housekeeping Institute to braving exotic game meat for Field & Stream, then making ramen with Morimoto and rolling sushi with Nobu for USA TODAY Eats.
Hanan taught herself to cook when she moved from Palestine to California at age 14. “I missed the smell and the taste of home, and at that time in the States, nothing resembled the Palestinian food...
The Institute of Culinary Education's 2018-2019 career program graduates are in for two final formal guest lectures that are guaranteed to inspire. Industry icons Wolfgang Puck, chef-owner of more...
Chef Sim shares the No. 1 tool for making bread, how to know the dough is ready and his guidelines for incorporating flour throughout the process. Plus, learn four ways to tell you did everything...
“The owner texted me that they caught these yesterday,” Chef Manuel González (Culinary, ‘11) tells me as a Long Island fishmonger bags three black sea bass. The vendor shows us clear eyes and red...
On opening Urban Cowboy: I was in real estate, and I’d always wanted to develop my own building. You live in buildings in New York — a lot of them are very sterile and don’t have much soul to the...
In his first few years of medical school, Nate discovered the connection between disease prevention and diet and decided he wanted to help his future patients manage their health at home with healthy...
“When I was in college, I procrastinated with my studies by cooking,” Chef Olivia recalls what led her to enroll at NGI. “I had the science and health background and wanted to see what food and...
Though she’d never made a pie or cake, Yi applied an ancient Chinese wedding pattern that symbolizes good luck to her cranberry pie’s crust and blew the school’s faculty and students away with the...
Mashama Bailey (Culinary, '01) is up for Best Chef: Southeast for her work at The Grey in Savannah, Georgia, which was documented on this season of Netflix's "Chef's Table." Chef Mashama was a...
In her last year of high school, Celine had the opportunity to apprentice at the Natural Gourmet Institute (NGI), which sparked her studies with Annemarie Colbin, Ph.D., who founded the school and the...
Our Special Events division is known for cocktail receptions with beautiful views over the Hudson, seasonal menus with your favorite finger foods and crowd-pleasing courses, and hands-on cooking...
After graduation, the couple planned to open their first business outside of New York’s expensive and competitive industry. On a visit to Michael’s hometown, they discovered the Yellow Green Farmers...
