More news on our main site
Culinary grad Michael Kogan, who cooked at Blue Hill and Eleven Madison Park and is currently the consulting chef at The Owl’s Head, will oversee prepared foods at the newest Coluccio & Sons location. (via Importer D. Coluccio & Sons Opening Second Shop, Adding Prepared Food — Grub Street New York)
Gothamist comes to l’Ecole to try the famous Fourchu lobster. (via Test Driving The Rolls Royce Of Lobsters at L’Ecole: Gothamist)
Alumnus Matt Robicelli and his wife Allison were featured in Fast Company today for their cupcake business Robicelli’s. (via Let Them Tweet Cake | Fast Company)
(via America Has Four New Master Sommeliers — Grub Street San Francisco) Congratulations to our Sommelier grad Roland Micu on being one of just four wine pros to pass the master sommelier exam in Aspen this week.
Interview on menu design with our grad Wylie Dufresne. (via NYC: Menu Design And WD~50 | Food Republic)
Great profile of our grad Clarice Lam, who recently launched an online bakery called The Baking Bean.
And a huge congratulations to our grad Christina Tosi on her Beard award for Rising Star Chef of the Year!
Congratulations to 2006 Culinary grad Jamie Tiampo on his first Beard award for video webcasting. (via Congrats to the James Beard Book, Broadcast, and Journalism Winners of 2012 — Grub Street New York)
My KitchenAid broke a long time ago because it’s poorly designed—a piece of plastic sheared off. When I was fixing it, I accidentally epoxied the cheese grater attachment onto it. I can’t get it off. So now I use it as a cheese grater. (via Dave Arnold, Cocktail Wiz - WSJ.com)
Great feature on our grad Wylie Dufresne and the major changes he’s making to his menu at WD-50.
