The Dish: Culinary Students Tell All

Joy of Cooking

A culinary student talks about cooking for friends and family. ... Read More

Culinary School, Week 4: Pies, dirty jokes and one grumpy aspiring chef

I'm not really sure where to begin, except by saying that this week's class was unexpected. ... Read More

A Catfish Fry!

Thinking more on the tastes in Richtee's rub I decided it might go well on catfish. Whilst not a smoked product... time in the outdoor kitchen with the fryer going full tilt is still good time! ... Read More

Eat Your Veggies

A vegetarian restaurant that rivals the big boys. ... Read More

Taking the rig out to an Oil Rig gig!

Putting our new Barbeque rig to the test! ... Read More

Testing Richtee's Rub... Making Kabobs

Richtee, Arrrtea on some boards, sent along a sample of his rub for a testing by me. Kabob time! ... Read More

Smell of Spring

A culinary school student living in New York City tries growing herbs when a vegetable garden is out of question. ... Read More

Goodbye New Home, Hello Old Home

Moving is never easy. But, making the transition of leaving your new home to go to your old home is that more difficult when you have final exams to worry about! ... Read More

Use A Little Practical Sense!

The end of the spring trimester and the end of any culinary lab means one thing: practicals. Not only does a student in a lab have to take a written exam, but also a practical, or a physical demonstr ... Read More

Week 3, Chef declares: It's perfect! And you're doing the lecture next week

Quick breads, biscuits, and a bit of pie. The winner of the apple category, professional division, of the Crisco National Pie Championships discusses week 3 of her pastry class. ... Read More

What Would a Real Chef Do?

Are you a professional chef? Help a culinary student out and take this survey! ... Read More

Helping with a Spring Wine Dinner.....

This past Sunday I helped a group of my fellow peers execute a Spring wine dinner at my boss's resort. Menu and photos within. ... Read More

Move Over Mia, There's A New Farro In The Spotlight

The rise in nutritional awareness among consumers has lead to the introduction of healthy, new versions of traditional products. ... Read More

"Under Pressure"

A culinary student discovers the joy cooking sous-vide. ... Read More

Week 2: More Quick Breads and Cooking with Boys who Talk about their [Bleep]

hef constantly repeated during lecture, "That's enough - you don't need to know any more at this point. I don't want to make your brains explode." Hey, Chef! Please, make my brain explode! ... Read More