Friday, December 19, 2008

Melissa Murphy's Award Winning Fruitcake

FCI alum Melissa Murphy (Culinary '95), owner of Sweet Melissa's bake shops in Brooklyn, won the Almond Board's Marzipandemonium! Small Indulgences Recipe Contest for an updated take on the traditional fruitcake.

Get the recipe and read her new bi-weekly column in The Brooklyn Paper.

Thursday, December 18, 2008

Daniel Held Opens Moussey Moose Chocolates

Daniel Held (Pastry '08) has opened an online chocolate store called Moussey Moose Chocolates. The store features an assortment of confections ranging in flavor from peanut butter to passionfruit.

Visit Moussey Moose Chocolates on the web.

Wednesday, December 17, 2008

Michael Courey in Nation's Restaurant News

Michael Courey (Culinary '98) is in this month's edition of Nation's Restaurant News. The feature length story covers Michael's love of Italian and Mexican cuisine and some of his favorite ingredients; wild boar, mexican chocolate, epazote and chipotle.

Read the full story at the Nation's Restaurant News Website.

David Chang's Obsession with Cookbooks

David Chang (Culinary '01) is featured in a video piece on In the video clips he goes into detail about his obsession with reading and collecting cookbooks.

View the video at

Jamie Tiampo Opens L'artusi

Jamie Tiampo (Culinary '06) and the Dell’Anima team opened its second, more spacious restaurant on Dec. 3. L'artusi features a similar menu with rustic Italian cuisine.

Read more about L'artusi at the Gothamist.

Momofuku Ssam Bar Recieves 3 Stars

David Chang's (Culinary '01) Momofuku Ssam Bar was recently revisited by The New York Times' Frank Bruni. Bruni gave Ssam Bar an extra star since his last review, making the total three stars. Christina Tosi (Pastry '04), the Pastry Chef for the newly opened Momofuku Bakery & Milk Bar, is also mentioned in the review.

Read the full review at The New York Times.

Monday, December 15, 2008

Kee Ling Tong Interviewed by am New York

am New York interviewed Kee Ling Tong (Pastry '00) about her chocolate creations. The interview spans such topics as her unusual flavor combinations and her inspirations. Kee runs Kee’s Chocolates on Thompson Street, New York.

Read the full story at am New York, or visit Kee's Chocolates online.

Thursday, December 11, 2008

Christina Tosi in New York Times

Christina Tosi (Pastry '04) will be heading up the latest Momofuku project, Momofuku Bakery and Milk Bar. Both Tosi and the opening of the Bakery got a nice mention in Florence Fabricant's Food Stuff.

Read the full story at The New York Times.

Friday, December 05, 2008

"Food Hacker" Dave Arnold Brings Science to the Table

Dave Arnold, Director of Culinary Technology at The FCI, was celebrated in Esquire Magazine’s seventh annual “Genius Issue.” Frequently consulted by some of the world’s most innovative chefs, Arnold continues to push the technical limits of food and cooking. Click here to read the article.

Monday, December 01, 2008

Award-Winning Alumni Publish Cookbooks

FCI Alumni and James Beard Award winners, Vitaly Paley and Marc Vetri published two new cookbooks.

Vitaly Paley (Classic Culinary Arts '90) just published Paley's Place Cookbook: Recipes and Stories from the Pacific Northwest. The recipes are from Paley's Place Bistro and Bar in Portland, Oregon, and are adapted for the home cook. Buy the book at Amazon.

Marc Vetri (The Art of International Bread Baking '98) published Il Viaggio Di Vetri, along with sommelier Jeff Benjamin. The book showcases Italian classics, each with accompanying wine notes. Buy the book at Amazon.