On a regular week, Rethink Food NYC’s mission is to create a more sustainable and equitable food system by working with various food partners like restaurants and corporate kitchens. Rethink uses...
A slew of prominent restaurateurs have set up funds for their staff, including Daniel Boulud, Fredrik Berselius , Tom Colicchio, Marc Forgione, Danny Meyer and Junghyun Park. Here are five ways these...
Here are a few of my favorite food books, from informative and intellectual, to inspirational and artistic. During the hospitality industry shutdown, spread your curiosity and commit downtime to...
Early in his professional life, Lachlan traded a stint in the healthcare industry to pursue his true passion: food. The Australian-born chef and president happily informs the Institute of Culinary...
Chef Eunji moved from South Korea to France when she was 19-years-old to pursue a pastry career. Over the next decade, she studied pastry arts at the Institut National de la Boulangerie Patisserie in...
Chef Nyesha is a “Top Chef” alum and the former chef/owner of Native restaurant in Santa Monica; Chef Sherry is a 20-year veteran of the Wolfgang Puck Restaurant Group turned COO of iPic Entertainment...
“I’ve been cooking for as long as I could see above the stovetop, but it wasn’t a viable profession to my parents, so I didn’t see it as anything serious,” Chef Rose says. Growing up, she cooked in...
Most employers can tempt their future employees in a direction with promises of fulfilling these common desires and keeping them on track for a long and fulfilling career. But what do we do in an...
Since the early age of 8, Lay had a knack for cooking. If she wasn’t in the kitchen at home, she was there in her after-school culinary arts program. At age 13, when New York City’s middle schoolers...
The chefs spoke to students about their culinary career paths, from inspiration and influences to experiences at prominent New York City restaurants, like The Cecil and Le Bernardin, before sharing...
He demonstrated a classic dish using a modern technique — cryoconcentrated mushroom consommé — followed by a quail, squab and black truffle pithivier. Students tasted the mushroom consommé after...
Here's the recipe from her IG Live , where she spiralized summer squash and incorporated edible flowers from our hydroponic garden, while discussing nutrition, diets for individual lifestyles and...
