Paul Bocuse, a giant of French cuisine who won several Michelin stars and was named Chef of the Century by the Culinary Institute of America, has died at his main restaurant near Lyon at the age of 91. Interior Minister Gérard Collomb, a former mayor of Lyon, announced the death in a tweet.
The Parts Unknown host addressed the newest crop of Culinary Institute of America graduates before receiving his honorary doctorate.
In 1997, a young writer named Michael Ruhlman decided to enroll in the Culinary Institute of America and write a book about what it was like. The Making of a Chef was the result, and it's gonzo journalism at its finest.
Plus, Bourdain’s face on a pair of vans and more news to know today The Culinary Institute of America introduced electives in food photography and food styling to make sure its graduates are prepped for the Instagram age of dish and restaurant marketing. Show More Summary
As images of restaurant dishes become more crucial, the Culinary Institute of America is one of the latest to add courses in food photography.
Jesse Szewczyk graduated from the Culinary Institute of America, and now writes for Buzzfeed. He shares some basic tips for making your home-cooked dishes taste more like what you'd get in a top restaurant. If you've been cooking for a long time, you might know some of these things already, but it's always good to have a refresher course. Show More Summary
Alex Yeatts, a student at the Culinary Institute of America, worked for six months to cook up amazing chocolate geode cakes. Crack one open to reveal the dazzling sugar crystals. Stunning work. A post shared by Alex Yeatts (@alex.yeatts) on Mar 11, 2017 at 10:18am PST A post shared by Alex Yeatts (@alex.yeatts) on Mar 20, 2017 at 6:59am PDT
Alex Yeats and Abby Wilcox, both student at the Culinary Institute of America in New York City, created absolutely gorgeous chocolate geodes that when broken open revealed a treasure of brightly hued semi-precious crystals, such as amethyst and carnelian, made out of rock candy. The project took about six months to bring to completion. Upon […]
If you thought Cadbury Creme Eggs were humanity’s greatest confectionery creation, Alex O’Brien Yeatts, a baking and pastry student at the Culinary Institute of America, has come up with a dessert that looks straight out of a geology textbook—not a cookbook. Read more...
This is a video of the chocolate geodes created by Culinary Institute of America student Alex Yeattes and his partner Abby. They start by making a hollow chocolate egg, then pouring concentrated sugar syrup inside, that, over the course...Show More Summary
In 1946, the New Haven Restaurant Institute opened its doors in downtown New Haven, Connecticut. The school would eventually evolve into the Culinary Institute of America, one of the country’s most prestigious culinary schools, with a main campus in Hyde Park, New York, and satellites in Texas, California, and Singapore. Show More Summary
It’s no secret that the culinary world is a male-dominated field. The restaurant industry, with its long hours and its insufficient benefits, simply hasn’t been a great environment for women, especially after they’ve started a family. Show More Summary
The name change reflects its current owners, the Culinary Institute of America, which acquired the property in late 2015 with an eye to freeing up space for its academic programs at its Greystone campus in St. Helena. The revived center...Show More Summary
For those of you that don’t know him, Ivan Orkin isn’t your usual ramen master. A “Jewish kid from Long Island,” Ivan is a graduate of the Culinary Institute of America. He learned how to make, and became famous for his Jewish influenced ramen in Japan. Show More Summary
The evening to salute the late chef, at Chelsea Piers, will raise money for a new scholarship at the Culinary Institute of America.
It's less risky than investing in a restaurant Investing in a restaurant is risky, no question about it. But investing in the school that trained the restaurant’s chef? That might be a safer bet. The Culinary Institute of America, the...Show More Summary
Together with the Harvard T.H. Chan School of Public Health, the Institute is calling on chefs and restaurants to rethink the role animal protein plays in their menus and to consider replacing with plant-based sources.
Banana split. Husband-and-wife chef team Hisham and Sohla El-Waylly met in class at the Culinary Institute of America and went on to independently cook at some of New York's top restaurants, like Atera, Battersby, Del Posto, Dover, and Empellón Cocina. Show More Summary
The Brewery at the Culinary Institute of America was created in partnership with Brooklyn Brewery, which has been a longtime advocate for the better treatment of beer within the American dining scene.
<< Back to the 2016 Bucket List Adam Perry Lang’s resume includes the term “meat maestro,” and it’s not hard to see why. After graduating with distinction from the Culinary Institute of America, the personable chef worked in classical French restaurants before branching out to pursue his true passion: barbecue. Show More Summary