Today, we celebrate Chef Sabrina Sexton's family favorite: Swedish meatballs. My mother's family is Scandinavian so the holidays - especially Christmas - have always meant lots of Nordic fares. Every...
I moved to Australia the week of my 11th birthday and went to high school in London. During those years, I fell in love with spiced fruit desserts. Fruitcake often gets a bad rap in this country, but...
Where do you come from? My parents emigrated from Egypt shortly before I was born. I was born and raised in Rockland County. I currently live with my husband and 3 sons (8, 6 and 3 years old) in...
Many talk about a love of cooking (and eating), a career change or gaining more skills to go further in their career. Many students also cite inspiration from watching food shows and chefs on TV. From...
What was your first impression of Michael the first time you worked with him in a kitchen? Jeff: I was amazed at how professional he was. The first time I worked with him was for the James Beard 25 th...
What was your biggest take away after attending Peter Kump New York School of Cooking (now ICE)? If you love what you're doing, the people around you will love what you're doing too. I have friends...
My current Mod 3 students are fast workers. Organized and efficient, they usually finish their daily recipes with time to spare. I want to get the most out of the four-hour class and since I don't...
Our first chef instructor was a man of clear distinction and significance. His list of accolades, accomplishments, and credentials was longer than the length of my right arm (which is significantly...
At the time, this mystified me. What did he see so quickly? Was he judging everyone too quickly? Didn't he want to taste their food? Didn't he want to see how many derivative sauces they could name...
Michael highlighted Crunchy Choux Puffs and Orange Flower Mousseline with Greenmarket Strawberries. He broke down each recipe so that these decadent pastries sounded as easy as they are to make. (Or...
I love the Mediterranean penchant for having small bites with a glass of wine or an aperitif. At Barbounia, a rather large, lovely restaurant on the corner of Park and 19 th, you can sit at the bar...
I took this class along with my sister-in-law, Betsey, (both newbies to macaron making) and we swore we’d never make a macaron without a qualified guide. The class kicked off with a demo on how to...