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Interviews

Q&A Cher Harris

Pastry Chef at Hotel Hershey, Hershey PA and Winner of 2013 "Pastry Queen" Award.

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How Lives are Transformed Through the Culinary Arts

Originally from Dakar, Senegal, Executive Pastry Chef Mame Sow studied in a C-CAP program at New York’s Park West High School (now Food and Finance High School) and ultimately garnered a full-tuition scholarship to the celebrated French Culinary Institute (now the International Culinary Center) through C-CAP’s Cooking Competition for Scholarships.

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Barilla Debuts Educational Based Dining Experience To Manhattan

You know Barilla from its pastas and sauces. You may also know it as one of the leading providers of these products in the world. But Barilla is now stepping into a whole new business – the restaurant world.

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Meet the Newsmaker Julie Berger

Certified Sommelier by The Court of Master Sommeliers, Julie Berger has spent the last eight years devoted to developing and refining her wine knowledge. Berger continues to advance through the prestigious program of the Court of Master Sommeliers.

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Meet the Newsmakers with Sweetwater Social’s Mixologists Tim Cooper and Justin Noel

Veteran Mixologists Tim Cooper (Goldbar) and Justin Noel (1534) have teamed up with Goldbar partners Shaun Rose and Udi Vaknin to open new subterranean lounge, Sweetwater Social on the corner of Bleecker and Broadway (643 Broadway).

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Sex on the Table’s Chef Fed

Growing up on Lake Zurich with a culinary school teacher for a mother, Fed spent plenty of his childhood in the kitchen. At 22 he decided to “go pro,” training in Switzerland’s prestigious culinary institute.

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C-CAP Grad Pastry Chef Stephanie Grajales

Sampling Stephanie’s recent creations at an event, Susan Robbins, C-CAP’s President, noted, “Stephanie has tremendous talent and for those who don’t recognize women as Gods of the Food Industry, they should stop by the Ritz Carlton Central Park to see this rising star.”

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Chefcetera with Jesse Aghravi, Chef du Cuisine at Saul Restaurant + Bar.  Brooklyn, New York.

Born in NYC, Jesse Aghravi began his cooking career while attending the University of Denver, in the kitchen of Sean Kelly. Jesse returned to NYC in 2006 working in various kitchens including Spigalo under Scott Frantgello and at Ciano for Shea Gallante under Duane Clemens.

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Melissa and Emily Elsen

Four & Twenty Blackbirds pie shop in Brooklyn, New York owned and operated by the Elsen sisters, Melissa and Emily has become one of the most beloved pie shops around.

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Chefcetera: Steven Ferdinand

Chef Steven began his culinary career with internships at such storied Manhattan restaurants as Lutece and Le Cirque. After years of rigorous, hands-on French culinary experience, he was off to L’Ecole at the French Culinary Institute for his formal education.

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