José Avillez advised the importance of understanding ingredients, techniques, Portuguese culture and classic French cuisine before creating and imparting one's identity to the cuisine. His signature

Chef Rick grew up with an appreciation for regional specialties because his father specialized in Oklahoma barbecue, and he developed expertise in regional Mexican cuisines after relocating to the

Eight weeks into New York City's shutdown amid the coronavirus pandemic, Chef Marcus Samuelsson took a break from packing thousands of meals for the daily line outside Red Rooster to inspire ICE

Most recently, Dana's involved with restaurant advocacy through ROAR, which she shared more about along with insights from her culinary career and her outlook for the future. Here are some of the

"After closing down my shops, I felt very restless and also almost useless, like I wasn't doing enough, but as I read more and more stories about our healthcare workers not having access to personal

A slew of prominent restaurateurs have set up funds for their staff, including Daniel Boulud, Fredrik Berselius, Tom Colicchio, Marc Forgione, Danny Meyer and Junghyun Park. Here are five ways these

Assistance: NYC Employee Retention Grant Program: The city is offering small businesses with fewer than five employees a grant to cover 40% of payroll costs for two months to help retain employees

There’s a common theme in the restaurant and hospitality industries, consistently echoed by students, externs and alumni among the reasons for choosing and enjoying their individual career paths

You can cross Slovenia from east to west in three hours, Chef Ana divulged while introducing the nature of her country, which is bordered by Austria, Croatia, Hungary and Italy. “We’ve been a part of

Chef Eunji moved from South Korea to France when she was 19-years-old to pursue a pastry career. Over the next decade, she studied pastry arts at the Institut National de la Boulangerie Patisserie in

The chefs spoke to students about their culinary career paths, from inspiration and influences to experiences at prominent New York City restaurants, like The Cecil and Le Bernardin, before sharing

He demonstrated a classic dish using a modern technique — cryoconcentrated mushroom consommé — followed by a quail, squab and black truffle pithivier. Students tasted the mushroom consommé after