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From a young age, food was a major influence for David Schneider (Culinary, ‘02). “I grew up in a family of foodies,” David says. “In Huntsville, Alabama, there weren’t a tremendous number of great

In July 2020, Alex Clark, Kenji Alexander Chang and Patrick Claytor put on their chef whites to begin their post-military journeys at ICE. From F-16s to Food Trucks Alex Clark grew up in New York City

Although Genna has found her true calling in the culinary industry, she admits it didn’t come to her immediately. "Right after high school, I went to art school in San Francisco, and I quickly learned

When Adriano Piazza first toured the 51�Թ�’s Los Angeles campus, he already knew his post-graduation plan: to reincarnate the space his grandfather purchased in the early

A sweet snack will always be worthwhile and is the master key to the heart. Because love is an ingredient. These are words found on the first pages of the Gacho brand book under the title: Firm Belief

The recent disturbing uptick in violence and hate against Asians and Asian Americans has prompted not only rightful indignance from our community but also a deeper examination into questions of our

In mid-March, Arnold Byun, founder of With Warm Welcome (WWW), approached me with the idea of doing a Bakers Box after being inspired by the efforts of Bakers Against Racism last year. As an avid

Every chef, cook and home cook that I know has an idea for their own cookbook and what it would be about when and if the opportunity presented itself. Sometimes it’s a theme, a narrative that guides

Growing up in Richmond, Virginia, Shenarri “Greens” Freeman (Health-Supportive, ‘20) showed an interest in wellness from an early age, but it wasn’t until her hospitality industry lifestyle began to

Helmed by Jazz Singsanong and her niece, Sugar, the restaurant was founded by Sugar’s father Suthiporn “Tui” Sungkamee, who passed away in 2017. Sugar strives to carry on the family’s restaurant

Though the duo’s new venture is a hit, it was an unsuccessful restaurant in Times Square that introduced the two chefs. Chef Greg, who was consulting at the establishment, was immediately impressed

From a young age, Kenna knew that she wanted to pursue a career in culinary arts; however, she never imagined that her experiences would lead her to where she is today. Kenna had the realization she