Classical
Several theories exist on the origins of fried chicken. A popular one is that it originated with the Scottish, who fried unseasoned chicken parts...
Chef Christopher Allen Tanner, CEC, AAC, is the Director of the Columbus Culinary Institute at Bradford School. He is originally from upstate New York...
Classical
A family legend told by salad dressing mogul Rosa Cardini begins on Independence Day 1924 in the busy kitchen of Caesar’s restaurant in San...
Classical: Duck Wontons
Wontons — small pockets of dough usually stuffed with ground pork, shrimp or other fillings — have been a common Chinese dish...
by John Selick, CEC, CCA
Farm to table. Local. Artisan. Chef driven.
These are terms that dominate the culinary scene today, but were never spoken when...
In the November/December 2018 issue of The National Culinary Review, we delved into the ways trendy chefs are re-inventing the classic pesto. Chef Jesse...
"Bouillabaisse was a dish we served traditionally at the Restaurant Schlossli Woerth in Schaffhausen, Switzerland, where I worked as a Chef de Partie in...
