The key to gnocchi that’s as light as a cloud is getting your potatoes super dry and finely riced. To avoid a gummy, dense gnocchi, try to incorporate as little flour as possible to the dough. Here, I

It’s probably for the best that the pastry module is over because your body can only eat croissants for dinner for so long. This is a chapter in my culinary school diaries that I am ready to leave

The biggest takeaway from this past chapter of school is that I’ve been stir-frying incorrectly my entire life. Good to know! Life-shattering epiphanies aside, I think it’s pretty safe to say that the

Now that I have the good news out of the way, let’s get to it. The practical exam for this second module was pretty straightforward. We had to prepare a medium rare New York strip steak with a red

Coming into this chapter, I felt only vaguely familiar with the five mother sauces of French cooking. Sure, I had heard of them all at one point or another, but was not intimately knowledgeable about

While I was in college, I was a server at a sports bar and an upscale pizzeria — each experience could not have been more different from the other. I learned a ton and enjoyed myself at each