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Culinary School

I Left My MBA To Become A Chef... And This Is What Happened

Jenny Dorsey | Posted 08.09.2016 | Women
Jenny Dorsey

I left Columbia after one semester to start my journey in food. It was one of the hardest things I've ever done.

Leadership Lessons From the Kitchen: How to Prevent Difficult Communication From Burning Your Fingers

Anne Loehr | Posted 12.09.2014 | Business
Anne Loehr

You may be surprised to learn that one goal when creating a fresh fruit tart is to fool the eye into thinking the pastry is larger than it is. Pastry chefs do this by creating an alternating left and right pattern with the fruit slices. Take a look at this image and you'll see what I mean.

Is It Food, or Is It Foodiness? Let's Ask Platina, the 15th Century Vatican Librarian

Erica Wides | Posted 11.18.2014 | Taste
Erica Wides

Why were our options Chilean, Costa Rican and Filipino, with a few sad clams gasping for air and dreaming of Wellfleet?

Is It Food, or Is It Foodiness? Part of Your Complete Breakfast!

Erica Wides | Posted 04.28.2014 | Home
Erica Wides

What is breakfast cereal? No, I'm asking you, you tell me. What's the first thing you think of when I ask you that question, the first mental image th...

Daniel Boulud Awards Scholarship to C-CAP Alum

Regina Varolli | Posted 06.18.2014 | Taste
Regina Varolli

On Daniel Boulud's 50th birthday his business partner Joel Smilow gave him $100,000 and told him to spend it wisely, which he did by creating a schola...

Yes You Can Eliminate Your Culinary School Student Loans in Bankruptcy

Steve Rhode | Posted 02.09.2014 | Business
Steve Rhode

Huffington Post Reader Question Dear Steve, I have a private Sallie Mae student loan I took out back in 2007 to pay for a vocational education in cu...

Let's Get People Cooking at Home

Matthew Robinson | Posted 01.25.2014 | Home
Matthew Robinson

Giving people a sure path to eating what they see on blogs and food TV could be the powerful enabler we need to get people cooking.

Marcella Hazan

Denise Vivaldo | Posted 10.02.2013 | Taste
Denise Vivaldo

It was a sign from the universe I didn't miss. If this tiny, smart, biologist turned chef could make it in the kitchen, I had to try.

Bread Is Back: Following the Ferment

Corinna Clendenen | Posted 11.30.2013 | Taste
Corinna Clendenen

Croissant-making is like origami -- you measure and fold and tug it into shape.

The Best-Kept Dining Secret

The Huffington Post | Nile Cappello | Posted 09.24.2013 | Taste

These restaurants serve high-quality food at prices that won't break your budget.

Kitchen Intuition: A Day at the San Francisco Cooking School

Olivia Ware | Posted 05.06.2013 | San Francisco
Olivia Ware

Alice's hands are dirty, and she loves it. She's spent the last 15 minutes rolling rich, luscious chocolate truffles. The secret ingredient is homemade caramel, one of the many things she's learned to cook at the new San Francisco Cooking School.

The Top 10 Culinary School Chefs In North America

Foodbeast | Posted 05.06.2013 | Taste

To become a finalist and compete in Napa, CA for the top prize, the culinary school chefs must first compete in one of 10 regional 'battle royale' style competitions and present their cuisine to an independent panel of executive chefs and food media.

Celebrity Chefs Step up to Plate for C-CAP's March 4 NYC Gala Benefit

Regina Varolli | Posted 04.22.2013 | New York
Regina Varolli

Careers Through Culinary Arts Program (C-CAP), a pioneering organization that has awarded $37 million in scholarships for students attending culinary/hospitality programs across the U.S., will be holding its annual Gala Benefit on Monday, March 4.

Catherine New

Local Bakery Can't Fill Open Job | Catherine New | Posted 01.07.2013 | Small Business

PROVIDENCE, R.I. -- At the nearly 100-year-old Scialo Brothers Bakery in the heart of this city's historic Federal Hill neighborhood, everything is do...

Highlights From the Sweet Side of the International Chefs Congress

Regina Varolli | Posted 12.15.2012 | Home
Regina Varolli

Pastry buff that I am, I was well pleased with what the peeps at had in store at The International Chefs Congress.

C-CAP Awards Over $3 Million in Culinary Scholarships in 2012

Regina Varolli | Posted 09.06.2012 | Home
Regina Varolli

C-CAP isn't just about grooming tomorrow's star chefs, it's about giving kids with very few options career goals and a brighter future, and giving the industry a veritable army of 18,000 well-trained, highly-motivated alumni who are serious about their passion.

"Chef, What If You Don't Have an Iron?"

John Malik | Posted 07.09.2012 | Home
John Malik

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?"

The Beginning of the End to My Journey Through Culinary School

Heidi Brod | Posted 07.07.2012 | Women
Heidi Brod

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.

Don't Be Knead-y! Pastry And Romance, Part 5: Have You Ever Dreamed Of Going To Culinary School?

Heidi Brod | Posted 06.23.2012 | Home
Heidi Brod

Cooking has become an all-consuming lover and I can't separate from it now -- no matter how exhausted I'm beginning to feel.

Reinvent Date Night

Heidi Brod | Posted 06.19.2012 | Women
Heidi Brod

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.

Flip or Flambé?

Heidi Brod | Posted 06.16.2012 | Women
Heidi Brod

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?

Have You Ever Dreamed Of Going to Culinary School?

Heidi Brod | Posted 06.09.2012 | Home
Heidi Brod

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.

Why This Chef Said Women Ruin Food

Denise Vivaldo | Posted 05.14.2012 | Women
Denise Vivaldo

I asked for clarification. When women have their periods, they ruin the food? Yep, that was it.

The Bacon Cake

John Malik | Posted 03.23.2012 | Home
John Malik

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?"

A Week In The Life Of A Culinary Student

Posted 01.19.2012 | Home

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...