What an incredible evening! We had a full room at the Institute of Culinary Education to hear Julia Turshen and Claus Meyer speak. Our students cooked along renowned Chef Harold Villarosa of Insurgo Project. Many thanks go to Ethan Frisch of Burlap and Barrel for speaking spice! And huge thanks go to all of our goody-bag donors. 

What, you may ask, is gribiche? Pronounced gree-beesh, this funny-sounding word designates a French mayo and egg sauce. We add it to asparagus for a fancy appetizer. Give it a whirl, and let us know what you think!

If you think Belgian waffles have been around forever, here’s something for you: they made their first appearance on the global stage at the Brussels World Fair Expo in 1958 and were introduced to North America in 1962 at the Century 21 Exposition in Seattle.

What an afternoon we had celebrating our graduates! Thank you to everyone who came to show their support. We're grateful to Tania Gray and Michael Duffy for these amazing photos of the party. Special shoutout to our soon-to-be graduate Sandra for the custom Emma's Torch cookies!

Congrats to Pema and Addwa on completing their Emma’s Torch Classroom Cafe training!

Over the past eight weeks, they have worked under the tutelage of Chef Mandy Maxwell to master cooking techniques that will make them successful in a restaurant kitchen.

If you’re exhausted by Manhattan’s crowds and honking cars, visit Red Hook, Brooklyn, for a relaxed and fun-filled day trip. Red Hook offers beautiful views of New York, great food, distinctive stores and kind people. So here you go: the top 10 things to do in our neighborhood!

On June 2, 2017, Emma’s Torch won the Princeton Entrepreneurs’ Network Startup Competition, rising above 23 other startups to claim the $10,000 prize.

Adwa and her older sister came to the U.S. as refugees in January 2016. They fled Saudi Arabia because of its oppressive environment for women. At just 18 years of age, Adwa left her parents and younger sister behind.

We’re opening a cafe in Brooklyn!

Food Fight: The Power of the Culinary Industry in the Fight for Social Justice

Ladies and gentlemen, I am so thrilled to be with you all today.

There is an old Chinese curse: “May you live in interesting times.” Looking daily at the newspaper and my facebook feed is a reminder of just how interesting these times are. For many of us in this room, these are times that have drawn into focus what we think, what we believe, and what we will fight for.

But while I have the luxury of standing in front of you, trying not to trip in my high heels, the communities that I work with face far more daunting challenges. Being a refugee in the 21st century is knowing that while we have made so many advances in technology, medicine, and culture, we still have so far to go when it comes to the rights of others.