Pastry & Baking Arts student Christina Ha was awarded the Sylvia Schur Memorial Scholarship while Culinary Arts student Anne Petito, Pastry & Baking Arts student Nicole Rodriguez and Culinary...
Burgers with Bite July 7 These tasty, make-ahead alternatives to the traditional beef burger are perfect for a quick and easy weeknight dinner, whether you grill them outside regardless of the weather...
We learned salt is not all bad. In fact, salt is vital to our existence! So don’t cut it all out just yet. After an extensive taste-test of a wide variety of salts from various regions, each team got...
At first sticky, wiggly glance it absolutely disgusts me. Maybe it’s because I am realizing what was in all the Jell-o and marshmallows I ate as a kid, or maybe it’s that story my co-worker shared...
Over the past few classes, we have discussed, smelled, tasted and worked with fruit, herbs, spices, extracts, jellies, jams and eaux de vie (colorless fruit brandy). As we learned about these...
May 14–15 Impressive Historic Desserts In this historically inspired class, Kathryn Gordon will help you create a completely edible sugar and chocolate display tower decorated with marzipan. On Day 1...
From cream puffs and crepes to marshmallows and macaroons, if there’s sugar in it, I’ll eat it. I can’t help but realize what an eye-opening experience the last 20 lessons have been to the world of...
Grahm’s website biography describes him as a “vitizen of the world, champion of the strange, and the heterodox of the ugly duckling grape varietals whose very existence is threatened by the dominant...
Last week I attended The Complete Chinese Dinner, a recreational cooking class taught by Kian Lam Kho, founder of Redcook.net, a Chinese home cooking blog. Chef Kho also co-wrote Knack Chinese Cooking...
I realize it’s an odd combination of flavors, but our gastronomical tour over the past 10 lessons has spanned from Sardinia and Naples to Tokyo and New Delhi. We finished our lessons on traditional...
It’s been five straight days of plate design with Chef Mike, and I can honestly say that it’s been my favorite part yet of the Culinary Career Program. Then again, I’m the type of person who considers...
Who knew that higher altitudes and lesser air pressure makes for at least twice the cooking time?All in all, it was a huge success and my family raved about the potato gratin, seared flank steak and...
