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I arrived in Memphis in time for dinner and of course wanted BBQ. Memphis has a number of notable BBQ choices such as Cozy Corner and Central BBQ, but they tend to be closed at night or a ways from

Both salads were dressed in a basic vinaigrette and then were presented to Chef Ted for approval. Knife drills have become a morning standard as we work to get more efficient and accurate at medium

During the talk, Baseler discussed how he lead Château Ste. Michelle wines into a multi-vineyard collection of award-winning wine estates with international partners. During his 25-year history with

The class highlighted flavors and tastes from traditional Turkish food and included such dishes as Fried Eggplant and Peppers, Octopus and Shrimp Salad, Lamb Stew with Prunes and Cucumbers with

My classmates and I have begun to gel as a group, both out of choice and out of necessity as we quickly learned how crucial it will be to work effectively and efficiently together over these next six

Today was the start to my six-month experience in ICE’s Culinary Arts Program in New York City. Fourteen of my classmates and I arrived at Kitchen 601 in the early morning hours, tugging and tying as

Last week’s Career Services seminar was added proof that jobs requiring trained chefs do exist outside of restaurant kitchens. From development at leading food supply companies to product creation at