The first day of culinary school, Chef informed us that even on classroom days, we would be in full uniform. "Oh and that chef coat better be neat and clean, don't you dare show up wrinkled and dirty." Jimmy asked, "Chef, what if you don't have an iron?"
Heidi Brod | Posted 05.07.2012
I made 84 recipes and spent over 100 hours in the kitchen. I did it at the risk of my marriage (Con Ed turned my electricity off twice), my children's well-being and in the face of turning 40.
Heidi Brod | Posted 05.02.2012
Cooking has become an all-consuming lover and I can't separate from it now -- no matter how exhausted I'm beginning to feel.
Heidi Brod | Posted 05.03.2012
When the salesperson arrives, Lisa promptly asks if the dress comes in the size "women who eat." Horrified, I lead the way out the door.
Heidi Brod | Posted 05.03.2012
I realize it's not my age that leaves me feeling uninspired; It's my attitude. At what point did the fear of failure, overwhelm the prospect of success?
Heidi Brod | Posted 04.09.2012
The only thing that would make 40 palatable was a new challenge. My best friend, Lisa, opted for a young boyfriend, but my husband would never approve.
Denise Vivaldo | Posted 05.14.2012
I asked for clarification. When women have their periods, they ruin the food? Yep, that was it.
John Malik | Posted 03.23.2012
I mouthed "Yes, Chef" and went off into the freezer so I could have this conversation with myself: "He said bacon and he said cake, he said bacon cake. What the hell is he thinking! Whoever heard of a bacon cake?"
Posted 01.19.2012
Food Informants is a week-in-the-life series profiling fascinating people in the food world. We hope it will give you a first-hand look at the many di...
The Daily Meal | Posted 12.11.2011
You've seen the articles, blog posts,and evergreen stories again and again. Food flashpoints, culinary zeitgeists, viral stories about bacon, cupcak...
The Daily Meal | Posted 11.27.2011
So you want to be a chef. Great -- so does everyone else who's watched a little too much Top Chef, Chopped, or Iron Chef. Especially after another dr...
AP | By TERENCE CHEA | Posted 11.06.2011
SAN FRANCISCO -- Food enthusiasts have been enrolling in culinary school in growing numbers, lured by dreams of working as gourmet chefs or opening th...
Posted 09.27.2011
This just in: culinary school enrollment is way up across the country. Time magazine reports that, nationally, 31% more students have signed up at for...
Simon McCormack | Posted 06.12.2011
Nineteen high school students face the pressure of a five-star restaurant on a Saturday night in New York City, as each competes for up to $500,000 in...
Slashfood | Clare Leschin | Posted 05.25.2011
Federal regulators are threatening to crack down on for-profit schools that are eager to take students' cash, but aren't necessarily coming through wi...
The Huffington Post | Grace Green | Posted 05.25.2011
Diana Rutherford, 20, has given up a lot for her job as a grill cook at Ruby Tuesday's in Times Square. Raised within the confines of the Church Comm...
Nola.com | Posted 05.25.2011
With a strong assist from former Notre Dame basketball coach Digger Phelps, John McDonogh High School is planning to offer New Orleans' first full-tim...
Posted 05.25.2011
At a San Francisco nonprofit, the word 'chefs' stands for Conquering Homelessness through Employment in Food Service. The culinary program run by the ...
Posted 05.25.2011
A community soup kitchen, run by the nonprofit Dorothy's Place in Salinas, Calif., has been feeding the homeless for over 25 years. The soup kitchen i...
Danny Groner | Posted 05.25.2011
After seeing Julie & Julia I decided to read what was written about Julie Powell back when she was still actively engaged in her project.
Sophie Brickman | Posted 05.25.2011
Who knew that merguez is supposed to be made in the smaller and more delicate lamb's intestine, not the bigger, sturdier pig's intestine which I used?
Sophie Brickman | Posted 05.25.2011
When the economy tanked, my friends and I started cooking. It began a few months ago, when I offered to cook a bacon-themed dinner for my boyfriend on his birthday.
Flora Lazar | Posted 05.25.2011
I always wanted to be a French pastry chef, long before I went to pastry school at age 50. As a teenager, I taught myself to bake with the aid of a s...
Sophie Brickman | Posted 05.25.2011
Take a small sip of your wine, swish it around, and pretend to spit it out in your cup. Do not actually spit it out. You will not be able to make it through an entire evening with oenophiles otherwise.
Sophie Brickman | Posted 05.25.2011
The real purpose of teaching how to turn vegetables is to put culinary students through hell.
John Malik | Posted 05.09.2012