NYU’s Embodied Magazine finds a home and representation of true American ideals in Emma’s Torch!
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The New York Times covers our graduate Dima as he prepares his first Thanksgiving feast!
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amNY covers what makes Emma’s Torch unique from other restaurants and quotes our founder Kerry Brodie saying, "Food creates conversations and builds bridges between people.”
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Rachael Ray Every Day Magazine visits our third cohort’s graduation ceremony and reports back!
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Kerry Brodie (Princeton ‘12) talks to the Princeton Alumni Weekly about the story behind Emma’s Torch, sharing how “[i]t’s not just about getting in the door. It’s about getting into a career that works with their goals.”
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Check out interviews with Chef Alex, Kerry, and one of our newest students in Reuters' video. Reporter Roselle Chen said herself to us: "I still can't believe a restaurant like yours hasn't existed in the past in NYC, and am so glad and grateful it exists now."
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We're on TIME Magazine's first annual list of the World’s Greatest Places, for which TIME solicited nominations across a variety of categories—such as museums, parks, bars, restaurants, theme parks, cruises and hotels—from our editors and correspondents around the world as well as dozens of industry experts.
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NYC-based food writer and Bon Appétit Associate Editor Hilary Cadigan sits down with Kerry and our lovely graduate from Vietnam, Thu Pham, to talk about the results of our program. Check it out below.
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Contributing Editor and cookbook author Tamar Adler saved the best for last on her national tour of refugee-focused restaurants in the U.S -- in Vogue's renowned September Issue, this year with Beyoncé glamorously starring on its cover!
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New Yorker food critic Hannah Goldstein gives the insider's peek at Emma's Torch, writing about everything from our delicious shakshuka to our six-course graduation dinner. You have a seat at our table, too!
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Vogue Japan says we're one of the top five places to visit in NYC! We're glad our message transverses borders. Of course, we welcome visitors from around the world.
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New York Post is spreading the word about us. Two of our recent graduates got to sit down with New York Post and talk about how Emma's Torch has changed their lives.
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How did Kerry grow Emma’s Torch from an idea to a fully functional restaurant in 2 years? Here’s how.
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Take a peek at this Food & Wine Magazine article featuring Emma's Torch!
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BRIC TV talks to Kerry about how she came up with Emma's Torch. Kerry explains a little about our eclectic menu. (Segment begins at 29 seconds)
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Thanks to Andrew Cotto and TASTE for this incredibly taste-ful piece on Emma’s Torch. Two of our students, Magedda from Venezuela and Mazen from Syria, talk about their experiences at Emma’s Torch.
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