Culinary school requires a lot of time, money and pressure, so we asked culinary students for their No. 1 “ah-ha!” moment or takeaway from class so you can benefit from what they learned — without enrolling. Culinary Student: Larisa Alvarez School: French Culinary Institute, January 2012 Confession: I think that we live in a very [...]
Culinary school requires a lot of time, money and pressure, so we asked culinary students for their No. 1 “ah-ha!” moment or takeaway from class so you can benefit from what they learned — without enrolling. Culinary Student: Sarah Balke School: Culinary Institute of America, Associates in Baking and Pastry Arts, Nov. 9, 2012 Confession: [...]
At his restaurant The Grey Plume in Omaha, Nebraska, Clayton Chapman is living his dream. Chapman graduated in 2006 from The Illinois Institute of Art – Chicago with an Associates degree in Culinary Arts, and is garnering national attention for his inspired food. He recently picked up a Trailblazing Chefs Award from Cooking Light along [...]
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