cooking carrots on a gas range

Eating My Way Through Restaurant Week

I know an amazing chef that can put a spoonful of sauce in his mouth and tell you every ingredient that is in it. That kind of palate development takes time, patience and practice—and starting that

sliced heirloom tomatoes

The Potential of a Tomato

On "Tomato Day", we started off with dozens of fruits. Chef Chris explained how they do not need to be perfect tomatoes, bruised tomatoes are beautiful too. We chopped away all morning, without

chef chopping onions


Making a stock means extracting the amazing flavor hidden inside the bones of different proteins and chopped vegetables. Before we hit the stove, Chef Chris started class with basic knife skills and

Culinary students in New York City sitting and listening to a lesson from their instructor

The First Day

Looking around as if at Disney Land for the first time, I took in the photos on the walls, walked past a pastry class, and inhaled the scent of fresh baked breads. At the front desk, I check in

Photo by Vita Vilcina on Unsplash

Returning to Your Roots

My grandfather, “Gramps” oversaw the feast each and every year. Our family of astounding home cooks whipped up homemade delicacies such as crab sauce or calamari with baby lobster tails. My mom, uncle

Subscribe to Danamarie McKiernan