Tickets are on sale for the annual gathering of chefs, taking place April 28 and 29.
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"Lulo makes a nice foam, so I wanted to see what it was like when it was shaken."
David Kinch and Emily Luchetti have signed on.
The French Culinary Institute instructor explains the finer points of popping corks with a knife.
The D.J.-promoter behind the "Motherfucker" parties is graduating from French Culinary Institute and planning a sweets shop.
Three culinary students blog about their adventures on their school's behalf.
The Lutece chef leads a tour of his fridge.
Mr. Hospitality wants to help you be in the restaurant business.
The French Culinary Institute celebrates its 25th anniversary by posing the question.
A look at the menu and the space.
A chef from Waverly Inn, another from Dressler, plus a French Culinary School grad have spilled their stories.
The selling copy promises “psychological warfare over steaming pots of bisque,” celebrity-chef cameos, and realizations, too.
The French Culinary Institute reduces pastry-class prices, but just a touch.
Iuzzini and mad mixologist Dave Arnold are looking for investors.
The creator of the alcoholic pickle is back with the coolest martini ever.
The French Culinary Institute makes a small dent in night-school tuition.
Check out Bouchon Bakery's bread benefit and Astoria's new coffeehouse and bar, in today's neighborhood food news.