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During his Meet the Culinary Entrepreneurs lecture Jason Apfelbaum, President and CEO of Chef & Company, provided inspiration, insight and a whole lot of fun for students in 91����߹’s Culinary Management

The James Beard Foundation was created by 91����߹ founder, Peter Kump and 91����߹ is proud to maintain close ties to the foundation and their hard work to promote and celebrate food in America. This year

91����߹ Director of Wine Studies Richard Vayda shares more: How and why does one make the leap from university nutrition teacher to CEO and Winemaker at an award-winning California winery? Eileen Crane of

Chef Instructor Sim Cass (the founding baker of the famed Balthazar Bakery and bread genius), and the 91����߹ Director of Pastry & Baking Arts, Andrea Tutunjian have been hard at work testing new bread

The drizzling rain didn’t stop over 225 alumni from celebrating their achievements. Guests traveled from far and wide and included alumni spanning 91����߹’s rich 35-year history, to remember where it all

Chef Lorrie and 12 other judges tasted 1, 570 specialty gourmet and hand-made foods to select 125 finalists in 31 categories. The judging criteria included: taste, quality, innovativeness, ingredient

During a demo at 91����߹ Yesterday, Alexandra Guarnaschelli, the executive chef at New York City’s Butter, admitted, “Sometimes I think my food isn’t as good as it could be.” It’s hard to imagine that she

Brides dream of elaborate, towering cakes that take hours of planning and preparation — not to mention the time it takes to actually bake and decorate the cake! Award-winning 91����߹ Chef Instructor and

C-CAP is designed to encourage high school students who show interest and aptitude in the Culinary Arts to turn their young passion into a long-term career. The 20th Annual Cooking Competition for

Sealed with the crowning of a toque, a farewell buffet and one last day spent in the kitchen cooking beside my classmates and now, my close friends. We were an eclectic group. There were former Wall

“All organic products have a fluffy connotation, they’re earthy and hippy,” said Chef Mike. “But it’s not that easy to be organic and environmentally friendly. It takes a bold person to commit to

Creamy chocolate is enrobed with even more chocolate and then coated with crushed nuts or rolled simply in cocoa. I learned the detailed process of making truffles during Module 4 of my Culinary Arts