It’s probably for the best that the pastry module is over because your body can only eat croissants for dinner for so long. This is a chapter in my culinary school diaries that I am ready to leave...
The chef was a model and outdoors enthusiast who found an outlet for his artwork in the kitchen and followed that chance opportunity to unprecedented acclaim. He’s known for connecting with nature in...
Once that first autumn breeze blows in, we almost immediately switch gears to heartier foods. Inspired by what’s happening around us with the changing leaves crunching under our feet, the aroma of...
"Contrary to popular belief, you never want to boil a potato," Chef Barry says. "Simmer[ing] allows them to cook through very evenly." He sources French ratte potatoes, which are rich, decadent and...
As a British guy living in the states it took me a few years to understand Thanksgiving, but now it’s one of my favorite holidays – if I’m not working! Pumpkin and pecan pies are not very common in...
My mother has always made a leftover turkey soup that used a traditional curry powder as its base and while always delicious, I couldn't help but notice that the curry overpowered the other components...
EATER Inside Milk Bar’s Huge New Flagship, a Sugar-Fueled Playground Christina Tosi’s new flagship location of Milk Bar—you know, the bakery that everyone is obsessed with (including us!)—is a must...
The flavors like sweet potato casserole and maple pecans, bone marrow and bourbon-smoked cherries, and roasted strawberry with toasted white chocolate are anything but run-of-the-mill and, more...
Greg Silverman graduated from ICC’s Professional Culinary Arts program in 2003, but that wasn’t the beginning of his culinary journey. Prior to enrolling in culinary school, Greg joined the Peace...
By Will Pacio, ICC Professional Culinary Arts ’03 and CEO & Co-Founder of Pared FROM PER SE & THE FRENCH LAUNDRY TO OPENING MY OWN RESTAURANTS In 2003, I moved from California to New York to attend...
"My dish is going to be a fusion of two cultures," Chef Chris says. "My wife is Korean, my background is in Southern food. This dish encompasses both of our styles." He sources free-range, hormone...
David is known throughout Glen Cove, New York for the popovers at his bakery. Light and airy, his popovers are best described as a crossover between challah and brioche breads. At the World Bread...