“My family was always into food,” Chef Marc says. “My mom cooked every single day. She would always try new recipes and had a lot of cookbooks. We always had new dishes introduced to us. In the...
“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...
Two weeks after launching, Guy made Beyond’s menu completely vegan. Six months later, he was vegan, too, and his evolution mirrors national trends. While American omnivores still outnumber vegetarians...
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...
“Food has always been a big part of my life, but I came to the states to have a more well-rounded education, to go to a good college and then to possibly go back to South Korea with a profession, like...
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...
“There’s no perfect dish,” says the 30-year-old chef. “There’s no recipe out there I’ve seen that you cook and it’s perfect. You take it, tear it down and reinvent it. I once made chicken piccata, and...
A Los Angeles native, Nick graduated from New York University in 2014 with a degree in sociology. During college, he held a series of internships in the entertainment business and then landed a job as...
“I was getting a liberal arts college education in New York, and I was passing out from boredom when someone was talking about their feelings in a writing class,” Zoe says. “I realized I am not good...
This recipe for fire-roasted cabbage is a twist on a classic salad. We serve it at Leuca all year, and I love making this at home because it is warm with bursts of citrus, a little funk from the...
This is a dish that incorporates some seasonal ingredients, in this case sweet potato, with flan, which is classic dessert. I think most families have their own flan recipe, and this bumps up the...
