Chef Missy remembers her “hippy-spirited” parents taking her and her sister along for sit-ins, protests and the occasional Hare Krishna event when she was a child, not because they were part of the...
There’s a common theme in the restaurant and hospitality industries, consistently echoed by students, externs and alumni among the reasons for choosing and enjoying their individual career paths:...
Our Health-Supportive Culinary Arts program covers principles of food and healing during the final two modules, including boosting immunity as part of lesson 88. The curriculum explores what role...
I certainly sought out quality, flavor and functionality in the chocolate I chose to work with, but beyond that, I would have to admit I gave little further thought to where it came from, how it was...
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...
The traditional fillings for Hamentashen are poppy seed (or “mun”), prune, or my favorite, apricot. The dough can include butter and cream cheese, but I use my grandmother’s recipe, which is an oil...
You can cross Slovenia from east to west in three hours, Chef Ana divulged while introducing the nature of her country, which is bordered by Austria, Croatia, Hungary and Italy. “We’ve been a part of...
"Whenever I think of onion rings, I think of beer batter," Chef Frank explains while demonstrating his approach to the snack — you can use gluten-free beer or substitute seltzer if desired. He uses...
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...
As with most classic French pastries (and food in general), these delicacies come with a varied and diverse history depending on what you read, and like most great recipes and dishes from France, they...
I have created a dish using the last of the season delicata squash, marrying some simple flavors and striking color to create a memorable impact. Also in season, kohlrabi adds crunch and absorbs...
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...
