Culinary School New York

Posts Tagged ‘New York’

Here’s a New York pastry chef who is after my own heart. Christina Tosi, who is the pastry chef at Momofuku has one great characteristic that suits her perfectly for deserts—she loves sugar! New York Magazine has a nice question and answer with the chef, whose dinner can consist of cool ranch Doritos and Ben and Jerry’s cookies and cream ice cream.

She definitely is not a crunchy health food fanatic, which I think is perfect for a pastry chef. My least kind of deserts are the ones that are trying to be healthy. Please don’t make desert with whole wheat flour or other such healthy ingredients. If someone wants to eat healthy, they should just steer clear of desert.

One of my favorite things that Christina Tosi has a Momofuku is the Milk Bar. They infuse milk with various cereal type ingredients. I would have to say I would want milk infused with Count Chocula cereal. You can even get milk shakes made with cereal milk.

She also makes pies and cookies that, as you might imagine, have her signature twist to them. The compost cookie’s ingredients include pretzels, potato chips, coffee, oats, butterscotch and chocolate chips.

I really like the fun creativity Ms. Tosi uses in concocting her desserts. It seems part childhood, part dorm life and a little “let’s see what happens if we try this.” One thing for sure, Christina Tosi is one creative New York pastry chef.

If you want to try some of her food, you can go to the Momofuku website and get mail order or you can stop in at their two locations in Manhattan.

We all know Emeril, he’s written cookbooks, had TV shows and owns many restaurants, well here Emeril gives his opinion on his favorite places to eat, buy fish, meat and cheese in New York City. Check out this New York Post article of Emeril’s My New York.

New York City is the culinary capital of the United States. Some of the best cooking schools are located in NYC. Private and group classes are available. Also, famous chefs teach some of the classes De Gustibus Cooking School at Macy’s, like Mario Batalli. The classes run the gamut of styles and regions. Want to take a Japanese cooking class or learn to bake cakes, it’s all here for you. While you have an almost unlimited selection of courses you can take, trying to decide on one could be a challenge. The following is a selection of some of the cooking education available in the city.

The Institute of Culinary Education offers programs in culinary arts, pastry and baking arts, and culinary management. The culinary arts courses provide skill development in theory, technique, palate training, speed and teamwork. The pastry and baking arts program is overseen by Chef Nick Malgieri, world-renowned author, TV personality and former executive pastry chef at Windows on the World. The culinary management program is geared to those who want to start and run restaurants, catering operations, specialty food stores.

The French Culinary Institute of New York City, has programs in: classic culinary arts, classic pastry arts, the art of international bread baking. The classic culinary arts program covers classic French techniques that form the building blocks of all great western cuisine. Top pastry chefs from around the world teach the classic pastry arts program.

Home Cooking New York is not an academic culinary school, but are private cooking instructors, bringing chefs to your home to teach you to cook. The class is 2.5 hours and centers around creating a complete meal.

There are many private and class size cooking instruction in NYC, some can be found on CitySearch.com and also have customer ratings, which I find to be a great way to weed through things. If you’re looking for a true cooking program the Institute of Culinary Education or the French Culinary Institute are two great possibilities to choose from.