In recent years, you may have seen the term “infrared” applied to cooking technology, especially in the realm of grilling. In my latest book, “The Infrared Grill Master,” (Ulysses Press 2020), I explore what infrared cooking is, how it differs from other methods of cookery, and if it's worth the hype. Here's a preview.

When Wonjei Hwang (Management, ‘16) came to the United States from Seoul, South Korea in 2002, he had no entrepreneurial or hospitality aspirations. Nearly two decades and a diploma later he owns a cafe and an award-winning roastery.

Chef Alan grew up with family restaurant experience and went on to work in some of Los Angeles' popular restaurants, from Republique to Hinoki and the Bird to Bon Temps, with a culinary education.

Self-proclaimed philanthropist and seafood aficionado, Brandon Kaufman (Culinary, ‘20), attributes fond childhood memories with leading him to where he is today. A native of Long Island, New York, he grew up fishing the Atlantic waters with his father any spare moment they had to get out at sea. At first, Brandon had plans to join his family's taxi business; however, changes in the industry, a life-altering trip and the pandemic opened new doors for this eager and driven culinary entrepreneur.

As a child in Queens, Charles Taylor (Pastry, ‘19) would bake box cakes and sell them at his church fair. He then dedicated 30 years to martial arts before pivoting back to pastry at the Ģ����Ƶ.

In the latest episode of Epicurious' 4 Levels series, Chef Frank Proto demonstrates his take on chowder, the hearty soup typically made with seafood.

Culinary Arts students study beef primals and fabrication during their introduction to the protein in Course 3. However, proper beef butchery techniques and best practices come with years of experience. For that, Hilary Henderson, chef de cuisine of CUT by Wolfgang Puck, shared her intimate knowledge from more than a decade in the kitchen of a fine-dining steakhouse at a virtual event in 2020.

Chickpeas, also known as garbanzo beans, are legumes with a unique shape. They have a delicious nut-like flavor and a texture that is buttery while slightly starchy, a versatility that makes the plant protein ideal in a variety of dishes, including two legume recipes.

As an avid student of chocolate history, culture and manufacturing, I’m always looking for connections to the work of chocolate makers past. I collect all kinds of artifacts and ephemera, including several vintage chocolate molds dating back 100 years or more. Some have faired better than others in their decades of storage gathering dust. With a bit of restoration and cleaning, I thought it might be fun to attempt to return these metal candy molds to their former glory and once more cast chocolate in them.

The Pastry & Baking Arts program covers contemporary cakes during the final course when students create three-tier cakes and put their personal spins on the latest cake decorating trends, from fault lines and geodes to the ombre effect.