The class highlighted flavors and tastes from traditional Turkish food and included such dishes as Fried Eggplant and Peppers, Octopus and Shrimp Salad, Lamb Stew with Prunes and Cucumbers with...
My classmates and I have begun to gel as a group, both out of choice and out of necessity as we quickly learned how crucial it will be to work effectively and efficiently together over these next six...
Proceeds from the live and silent auctions went to City Harvest, one of the nation’s leading food rescue organizations dedicated to feeding New York City’s hungry men, women and children. More than 50...
Today was the start to my six-month experience in ICE’s Culinary Arts Program in New York City. Fourteen of my classmates and I arrived at Kitchen 601 in the early morning hours, tugging and tying as...
Last week’s Career Services seminar was added proof that jobs requiring trained chefs do exist outside of restaurant kitchens. From development at leading food supply companies to product creation at...
The class featured recipes from Olives & Oranges, the new cookbook by Chef Sara Jenkins of Porchetta restaurant in New York City’s East Village. Chef Jenkins, who grew up in countries bordering the...
Chef Hoffman has served on the board of Chefs Collaborative---a organization of 1000 culinary professionals that promotes sustainable food choices in the restaurant industry---since 2000, including...
Before becoming one of the leading forces in the culinary media world, she was managing editor of Mademoiselle, managing editor of HG, and an associate editor of Vogue. The Main Course met her in her...