While the question of who I look up to changes and expands as I learn, one person who has held my attention as an incredible role model is Alison Robicelli. I look to her and her husband Matt as

Most recently, my class was lucky enough to visit Chef David Bouley's whimsical TriBeCa restaurant, Bouley Botanical. Filled with window gardens, a gleaming kitchen, film equipment and every type of

While I had never been to OddFellows itself, I had been following them on Facebook for months, lusting after posts featuring Mason's latest edible creation. In short, I knew the CAPS class would be

That doesn’t mean that there isn’t a lot of work to be done, however. As a class, we just finished taking our ServSafe certification test and are awaiting our results. Here in New York City, the NYC

Don’t get me wrong, I’ve had my fair share of graduations (grade school, high school, college), but this accomplishment feels like it came out of nowhere! In many ways, it did; we started in July, and

I have always been a stalwart fan of See’s Candies (a chain in California that makes delicious old fashioned chocolates), but more recently, I've been inspired by the modern candy-makers of Brooklyn's

By contrast, my thoughts on the first day of my Pastry & Baking Arts class were something along the lines of: "Yay! Finally!" But today, a month into management, I've learned to accepted this contrast

A trail is a combination of a job interview and a trial work shift. Basically, it’s an interview that can last anywhere from 6 to 10 hours. This is how every person cooking in a kitchen gets a job

I've always loved croissants, but never imagined that I could make them. I don’t know if I ever pictured anyone baking them, except maybe some mystical French elves. It just never occurred to me that

Okay, she didn't say "foodness." Foodness is my word, meaning when food tastes like the best version of itself. Julia also talks about this phenomenon when she discusses a good roast chicken, gushing