The guidance and training a chef receives within the kitchen – particularly during those early years – often dictates the tone of his or her career, from knife skills and spices to business acumen and demeanor. Whether cookbooks or creative bios, it is always referenced where a chef has worked previously, ripples that continue to flow for years to come. Particularly when it is a great chef – Boulud, Keller, Chang – it is exciting to see the evolution, the next generation of creativity emerging from the kitchens and training, ready to build on their own dreams.
Tag: french culinary institute
Oh, New York. Always with the outstanding events…and this weekend is no different. Starting on Saturday, in support of upcoming chefs at the French Culinary Institute, the New York Culinary Experience will launch its third annual, weekend-long culinary camp. This two-day cooking extravaganza, touted as an incomparable fantasy food camp, will offer interactive cooking classes […]
According to the Oregonian this week, local food school Western Culinary Institute is being sued for fraud and unfair business practices by a former student. The plaintiff, Jennifer Adams, alleges that WCI misled students by withholding true income data of graduates, noting that “70 percent of Western’s 2007-08 graduates earn less than $22,500 a year.” […]