“My uncle was a pastry chef and I used to watch him make these huge, elaborate cakes,” Charles remembers. “I knew I wanted to do that someday, but I got into the martial arts with my cousin, Malik...
Over the course of many demonstrations and conversations, we engaged with everything from pasta to beef butchery to omotenashi, the art of Japanese hospitality. We explored food media, restaurant...
Black, White, and The Grey: The Story of an Unexpected Friendship and a Beloved Restaurant By Mashama Bailey (Culinary, '01) and John O. Morisano In 2014, a Black chef from Queens and a white media...
As the director of the MAD Academy, Chef Magnus leads programming, promoting leadership and important industry topics like sustainability. On the heels of releasing his recent tome, “Fäviken: 4015...
Before Damon Henderson was wearing a chef’s uniform, he wore a correctional officer uniform at the Los Angeles County jail. Chef Damon followed his father, an LA County sheriff, into law enforcement...
I have been tracking some of these developments and the varied responses since the outset of the pandemic, and this week I reached out to several colleagues to assess their individual perspectives on...
Growing up in a Venezuelan-American household, arepas were a staple of our daily breakfast. This typical South American comfort food is made using a handful of simple, household ingredients like...
I was fortunate enough to grow up in a health-conscious household. My father is a retired gastroenterologist who always had a focus on nutrition. He was advocating for fiber-rich foods before it was...
“When I was about 8-years-old, my mom enrolled me in art classes because I had such an interest in drawing things,” Inae recalls. “It was actually easy for me and I enjoyed it very much. I continued...
While a student at ICE’s LA campus, Mac drove a Cousins Maine Lobster truck (of “Shark Tank” fame) on his days off from honing his kitchen skills at school on weeknights. He externed at Tallula’s, an...
“I decided that to live a rich life, I wanted to develop my senses of smell and taste,” Scott recalls. When he stumbled upon an assistant sommelier role at Boston’s Bay Tower Room, it seemed ideal...
“I’ve always been interested in plants,” Caleb reveals. “I gardened a lot as a kid. My grandmother and my mother are big influences on my life and they’re both very accomplished gardeners. I kind of...