In 2015, he enrolled at ICE to, like so many students here, “get a taste of it to see if this was what [he] wanted to do.” The verdict? “I ended up loving it; it was incredible,” says Dan, who wrote...
Considering opening a kiosk, concession or food truck could be a great idea, depending on what your ultimate goals are, but it’s important that you understand the pros and cons of such an endeavor...
Fatty Crab, which earned critical praise and grew to a small empire of similar-concept restaurants, is just one example of Rick’s business savvy. Whether it’s restaurant concepts or computer software...
Visits from the innovators at Chipotle and Sixpoint Brewery and field trips to Daniel and Blue Smoke have been a few of the highlights. The end result is information and networking overload. While...
Imagine going for a job interview that lasts 8-12 hours, where your potential employer poses questions while you casually peel carrots and de-stem thyme. You get a firsthand view of what life on the...
Eight of us were seated at a round table not far from the restrooms. An occasional whiff of pine-scented cleaning fluid swirled by our seats. My new table acquaintances droned on with their unabridged...
Starting your culinary career is a thrilling time. You’ve made the big decision to begin culinary school and become a culinary professional. Chances are, you’re filled with a combination of excitement...
So far, I’ve had the chance to attend lectures by Sylvia and Steve Pryzant of Four Story Hill Farm, Rob Kaufelt of Murray’s Cheese, Eamon Rockey of Betony and Ruairi Curtin of the Bua Hospitality...
At a restaurant, buying more food than needed means inventory and money going to waste. However, if you buy too little of an ingredient and it sells out, you’re faced with unhappy customers and a...
Participants will learn trends in food styling, observe and analyze food styling by Junita and a photography shoot by Steve, then have the chance to try their hand at styling food themselves. In...
Young cooks are instantly identified by the rows of scars running up their forearms: the reminders of brief skin-singeing encounters with blazing hot oven racks and pan handles. A cook’s relative...
