Deans Sailhac Soultner Making Saumon En Croute

New York Culinary Experience 2013 at the International Culinary Center

Crème Brûlée at the New York Culinary Experience This past weekend, I had the pleasure of assisting with several of …

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Sliced Leg Of Prosciutto Di Parma

50th Anniversary of the Consorzio del Prosciutto di Parma

46-month-old Prosciutto di Parma Tuesday evening, I was invited to attend the 50th Anniversary gathering for the Consorzio del Prosciutto …

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Graduation At Carnegie Hall1

Graduation Day for the International Culinary Center


International Culinary Center 2013 graduation program Yesterday afternoon, several hundred recent graduates of the International Culinary Center, including me and …

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Ready To Eat

Ramp and Jarlsberg Gougères


Ramps at Union Square Greenmarket It’s that time of year again – the annual frenzy over Ramps!  I’d heard via …

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International Culinary Center – I Passed My Final Exam!


Packed up for one last night at school It’s been such a sad, disheartening few days in the media.  When …

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Culinary School Books Notecards

International Culinary Center – Finishing up


How many do I have to wash to get through my exams? It’s looming large now, my final exam in …

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