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 Ä¢¹½ÊÓƵ.

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.

Culinary Arts Chef-Instructor Chris Arturo made a name for himself in the world of ramen with his New Jersey pop-up, Ronin Ramen, and then as chef of Ani Ramen House in Jersey City. Here, he compares two of his favorite Asian soups and ideal winter comfort foods.

Among the parade of food-forward holidays that begins each year at the end of October, New Year’s Day often gets the short end of the stick concerning culinary centerpieces and specialty dishes. After the Thanksgiving turkey, fried Hanukkah smorgasbord, Christmas roast (or bûche de Noël), and New Year’s Eve canapés have had their time to shine, many New Year’s Day foods are rooted in traditions or superstitions involving health, wealth, prosperity or luck.