Ripert, Nieporent, Pépin, and Soltner: Is French Cuisine Dead?
The French Culinary Institute celebrates its 25th anniversary by posing the question.
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The French Culinary Institute celebrates its 25th anniversary by posing the question.
A chef from Waverly Inn, another from Dressler, plus a French Culinary School grad have spilled their stories.
The selling copy promises “psychological warfare over steaming pots of bisque,” celebrity-chef cameos, and realizations, too.
The French Culinary Institute reduces pastry-class prices, but just a touch.
Iuzzini and mad mixologist Dave Arnold are looking for investors.
The creator of the alcoholic pickle is back with the coolest martini ever.
The French Culinary Institute makes a small dent in night-school tuition.
Robuchon in the house, frozen drinks at the Rusty Knot, and a Web page for Di Fara.
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