The outside smells of fall: the leaves changing color, the cool air, and pumpkins on peoples doorsteps ready for carving. Fall is my favorite season, and every day of fall I love to go outside and feel the damp, cool air on my face and watch the leaves slowly change color.

A Fall Like None Other
While fall in any city still holds some ma... Read More

On the menu this week:
Pasta Puttanesca (sauces and fresh pasta making)
Grilled shrimp, scallops, calamari, chicken (marinades)
Salad (emulsions)

Chef gave us an overwhelming menu to create this week (see above). I’m used to focusing on one dish, making it, and making it well. As the weeks progress, our menus are becomin... Read More

I've never been a caffeine addict — until recently.

It started innocently enough. I'd sip a soy latte or a cappuccino as a treat every once in awhile, usually on weekends. Then one day in class I started drinking coffee because I was tired from a late night before and could barely stay awake while learning about some science behind baking bread. It all so... Read More

This last week has been nonstop for me, for the most part. Beyond the classroom/kitchen/bakeshop there are a host of opportunities at the school and surrounding area to learn and experience more. I personally take advantage of as many of these situations as possible.

So my busy week began last Saturday. The Culinary Institute of America hosted the

At The French Culinary Institute this week we had a demo I'll remember for a long time: Chefs showed us how they cut apart a big (and I mean big) fat tuna fish.

Like me, I'm sure you've eaten tuna in many forms: a grilled Ahi tuna steak with your salad nicoise, as raw slices of sashimi, a citrusy tuna tartar or just straight out of a can and into your tuna sala... Read More

Well, the good news is that I am getting a little more used to using the ulearn system to take my online classes.  I am successfully keeping up with homework (for now) and am trying to navigate around the website everyday to become more familiar with it.  The site is a little more complicated then I thought it wo... Read More

I love my new class: cookies, tarts, and mignardise. Like breads class, it is a production class. Most of what we make goes to the public. I love this because there is a lot to be done and no time for slacking. The production aspect tends to make me that much more aware of what I’m doing. Obviously, I’m a student, nothing is “perfect” but so fa... Read More

If I needed a reason to move to San Francisco, I found it this past holiday weekend. The motive? Food, of course.

It all started at Beretta for dinner on a Saturday night in the

Tuesday was not only the first day of school for Johnson and Wales, but for schools all over the country.  Like any college there were plenty of back-to-school events; like coffee nights, new club meetings, and long lines in the bookstore.  Although, sadly, I did not get to partake in any events.

Collegiate Home Schooling
While I am mis... Read More

Practically every product that I have made at school has turned out great after my first trial and error batch.  Whether it’s bagels or brownies, everything turned out great after seeing my Chef create it.  Having all the ingredients at my fingertips, being able to snag any possible tool I needed, and knowing exactly how the climate effected my product made t... Read More