Luckily, Monday's exam was only our mock midterm. I'm only two weeks away from reaching the halfway point of finishing my nine-month program at the French Culinary Institute.

This exam was a real eye-opener.

Of course I drew the number to be the first group to turn in dishes. My assignment? I had to make consommé (a very clear, clean and flavorful... Read More

Every evening in class, at least a half-dozen times, my classmates and I say, "yes, chef!"

It always reminds me of the military but it's just part of the kitchen brigade. Whether our chef is barking orders to preheat the ovens early or reminding us to reduce a sauce enough, we always reply, "yes, chef!"

Culinary students at the French Culinary Institute ... Read More

Right now I am camped out in my mothers living room.  Watching our big screen TV and am currently surrounded by my own army of dirty tissues.  For the first time five months I get to come home to Michigan and see my family, and of course, I have a cold.

Thankfully, I got through our family Christmas without coughing and sneezing left and right.  But, now I h... Read More

I love that the holidays revolve around food. This year I'm in the Big Apple without my closest friends and family to celebrate, but my Christmas will still focus on food: I'll be studying for our mock midterm.

Blogger SaucyA posted a good account of what the chefs look for that day. According to our chef, it's probably the toughest test we take at the French C... Read More

Starbucks Coffee has inspired many things since its humble beginnings in Seattle, but advances in food aren't counted among them. The company may have introduced lattes and cappuccinos into the American mainstream and reinvented the definition of takeout coffee, but their stiff bagels and saccharine pastries don't warrant any accolades. Still, there is an exception. A... Read More

At this moment I am sitting in the Denver International Airport, waiting for my flight back to Michigan.  And, I am hoping that my flight is the only one NOT delayed.

For those of you whom have not been to DIA its a very nice airport.  The airport, while itself is not new, but the inside decor and amenities are ... Read More

Hot kitchens. Demanding chefs. Long hours. Hard work.

Yes, that's what many of us sign up for when we go to culinary school. Many of us pursue this career because we love it — working with food, the creative aspect, the kitchen's energy and also, I think, the innate hospitality chefs like to share with guests. But I'd venture to say that in this age of th... Read More

8:37 p.m., salmon due
8:55 p.m., stripe bass due

When I started level three at the French Culinary Institute, I entered the land of deadlines. Our class is divided into soups/salads, fish, meat and pastry stations, where we repeat 16 recipes over and over with one goal in mind: to refine the skills we've learned so far.

Timing is by far th... Read More

One of the French Culinary Institute's most well known alums (and definitely the most popular in New York at the moment) is David Chang. His three restaurants (Momofuku Noodle Bar, Ssam Bar and Ko) and a recently open dessert shop are all food writers can seem to talk about these days. They rave about the Asian dishes delivered with French sensibilities and techniques... Read More

Pass the word.
Ready the belly.
Crack-a-lackin.
Mofongo.
Mofongo.
Mofongo!

Chances are, you are now as confused as I was after reading my friend Mike’s poetic invitation to go eat mofongo at La Casa del Mofongo, a Dominican restaurant in Washington Heights. What is mofongo, I wondered, and why is there ... Read More