Is it ever too late to go to culinary school?  I’m 50′ish and in a position to start a new career.  I’ve loved cooking and food my whole life and could work another 15-20 yrs (Lord willing ~ I’m now in good health).  Would love to do something I love.  How realistic is it to change careers now?  Thanks for answering.

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

One of the highlights of being a foodie in New York is that you don't have to travel far to experience authentically foreign dishes. On the one hand, there's surface level exotic. I'm thinking along the lines of soup dumplings in China Town or Korean BBQ in the West 30's, delectable offerings that are relatively easy for the average appetite to discover. And then ther... Read More

My first year in grad school is coming to a close, which means many celebratory class parties. As the one student among my nonfiction writing peers with a professional cooking background, I'm often the designated snack provider. I love this role, of course, and am always happy to get in the kitchen. But a culinary degree adds a certain pressure to perform. Mess up as ... Read More

I recently purchased a dozen organic, fertilized chicken eggs from the Union Square farmers market. I was interested in taste testing them against regular, organic, farmers market eggs. Fertilized chicken eggs are rumored to have a stronger, eggier taste, and also be more nutritious. The idea of eating a potential life didn't appeal to my inner baby animal-lover, but ... Read More

Rhubarb and artichokes and ramps, oh my! Yes, it's officially Spring, and the culinary world is bursting with exuberance over the season’s ingredients. I, too, look forward to perusing the stalls at the farmer's market tomorrow for produce other than tubers and root vegetables. Still, I'm going to be a bit of a Spring sourpuss here and reveal the primary reason ... Read More

Grad school is currently taking over my life, so I spent Passover writing a lengthy paper instead of enjoying a lengthy meal. Still, I don't plan on letting my favorite Jewish holiday slide by unnoticed. Today I'm making belated haroset.

If there's one dish I look forward to every 14th day of Nisan, it's haroset - a delicious Jewish "fruit salsa," with diced ap... Read More

Just as I thought my waistline had recovered from the Christmas/Hanukkah/Christian new year/Jewish new year feasting, it's time again to celebrate with Passover and Easter next week. Being a Judeo-Christian is great for one's cultural heritage, bad for one's love handles.

Chocolate covered marshmallow bunnies aside, the Passover Seder meal is the highlight of t... Read More

Anyone who has ever visited the Chesapeake Bay area is familiar with Old Bay Seasoning. The zesty blend that includes celery salt, ground bay leaf, mustard seed, black and red pepper, cinnamon,  ginger and other spices is highlighted in a bounty of dishes, from coating steamed crustaceans in a crab feast to dusting on french fries.

I was recently told by a nat... Read More

I'm terribly biased, but I have to give props to my alma mater. The French Culinary Institute will be open for weekend brunch beginning this Saturday, March 28th. Why care? Well, if you're a diner, the three course prix fixe menu boasts a variety of stellar-looking options that will provide f... Read More