It surprises most people to find out that it took several months of attending school at the Culinary Institute of America before I actually stepped foot in a kitchen let alone a bakeshop. In actuality, at least the first three months a baking and pastry student spends at the Culinary is in more traditional classroom settings. It seemed like an eternity before I hit Cu... Read More

There were no excuses not to be ready.

Our class had spent more than two months working in the French Culinary Institute's restaurant, L'Ecole. We seared countless duck breasts, finely diced onion and piped countless ladyfingers for a tiramisu dessert.

But the reality? You sometimes question yourself... Read More

Tuesday night I went to a meeting of the CIA’s Gourmet Society even though I had just emerged from my 6 hour long Hearth Breads and Rolls class and was exhausted. I went because I wanted to see Certified Master Chef Thomas Griffiths demo his “Contemporary Approach to Creating Healthier Cuisine.” I won’t try to hide the fact that, as a baking an... Read More

The other night Chef put his foot down, and I was so glad.

All semester I've been feeling like a flailing fish, with no direction, no instruction, rushing through recipes to get them finished in time without guidance. And after Chef's proclamation during last week's class of: I don't grade you on y... Read More

It was such an amazing feeling of relief and pride as I walked down the aisle to receive my diploma at graduation.  I was now officially a Certified Pastry Chef (or C.P.C.) and was graduating with my Associates Degree in... Read More

Hey readers -

It's been a blast writing for the culinary student blog over the past year, but now that I'm a c-school alumni, it's time (as Padma says) to pack my knives and go. I'm not traveling far, though. You can find me answering culinary quandaries on this site's Ask a Chef section. Unsure of what to do with chicory, or even ask what chicory is? I'm your ... Read More

Today is the day: My classmates will take our level six final exam at the French Culinary Institute.

The task? We draw a number from a hat that determines the dishes we'll cook under deadline. Then a panel of judges critique us in front of our classmates. We'll either cook a fish and pastry pairing or a meat and appetizer.

If you pass, you receive a dipl... Read More

Now that I am home from school I have plenty of time to go through pictures of the past year.  Its great to keep a photo journal of how you have progressed over the year.  Not only does it give you a portfolio to start but it also is a reference for you when making the same or similar products. 

Here are some pictures of products that I have made this past y... Read More

I’m not sure why, but my teammates do not embrace the mise en place philosophy. And it’s driving me crazy. I’m a very organized person. I like mise, practice mise, live for mise. But by golly, there is always something not ready, not measured before we start. We talked about how to organize ourselves during week two. Apparently that’s all been ... Read More

When I step into the kitchen at L'Ecole tonight, there will be a little extra pressure. Not only am I responsible for developing the canapé tonight for all the customers in the restaurant to taste but two groups of friends have dinner reservations, too.

For me, cooking for people you know alwa... Read More