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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

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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

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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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Diploma

International Culinary Center – I Passed My Final Exam!

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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

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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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