Macro Education

There's more to macrobiotic cooking than brown rice and tofu. Natural Epicurean Academy of Culinary Arts founders Fran Moody and Dawn Black are showing Austinites why, Cuisines editor Virgina B. Wood writes.

"...what is now called the Natural Epicurean Academy of Culinary Arts (NEACA). In what seems like almost perfect symmetry,..."

Feb. 25, 2000 Food Feature by Virginia B. Wood

Anthony Bourdain’s Personal Collection to Be Auctioned in New Braunfels

Even more items for sale in October benefiting The Culinary Institute

"...Anthony Bourdain Legacy Scholarship at his alma mater, The Culinary Institute of America. The scholarship was established – in..."

Sept. 25, 2019 Food Post by Jessi Cape

Diners, Tigers, and Pies, Oh My!

Mary Catherine Curren is the queen of pie at 24 Diner

"...headed straight to New York to study at the Culinary Institute of America. “I knew from the time that..."

Feb. 8, 2012 Food Post by Melanie Haupt

Kitchen Education

For most of the past 200 years, there was one path to becoming a chef, Chronicle Cuisines writer Mick Vann observes. Young European men apprenticed themselves as teenagers and learned the culinary arts from the ground up. But with the advent of cooking schools, the role of chef has been legitimized into a respected profession, and a chef today can make a very handsome salary. Chefs can now attain the status of a rock star.

"...European men apprenticed themselves as teenagers and learned the culinary arts from the ground up. Formal cooking schools are..."

June 22, 2001 Food Feature by Mick Vann

Southern Comfort on SoCo

Lambert's has the buzz, the location, the pedigree, and the menu to make some noise in Austin. But does it have MM Pack's recommendation?

"...After a distinguished career elsewhere -- as a Culinary Institute of America graduate, at Postrio and Hawthorne Lane..."

Aug. 16, 2002 Food Feature by MM Pack

Food-o-File

Chefs in transit in this week's Food-o-File.

"...worked as part of his externship from the Italian Culinary Institute for Foreigners (ICIF) a few years back. Harris..."

May 4, 2001 Food Column by Virginia B. Wood

Italia With & Without

Week One: The Tour

"...had arrived, and the translating staff of the Italian Culinary Institute for Foreigners (the school that organized the tour..."

May 28, 1999 Food Feature by Meredith Phillips

Count the Blessings

The Texas Hill Country Wine & Food Festival at 25

"...magazine Saveur. Both the Texas wine industry and our culinary landscape have evolved dramatically during the life of the..."

April 16, 2010 Food Feature by Virginia B. Wood

Lightning Strikes

Austin's Food scene hits the big time

"...might come of this evening or just where creative culinary lightning might strike...."

Nov. 30, 2001 Food Feature by Virginia B. Wood

Just Desserts

Austin's Pastry Chefs

"...enhancements to satisfy Austin's sweet tooth. Alain Braux, Amandine French Pastries & Cafe It's a safe bet there is..."

Feb. 16, 1996 Food Feature by Virginia B. Wood

Honey Moon and TLC Bring the Brunch; Sprinkles Salutes Women with Cupcakes; Austin Crawfish Festival Returns; Chef Fermín Nuñez Is, Like, Everywhere Lately; and More …

All the news that’s fit to get your taste buds quivering

"...Here's some of what's happening in Austin's culinary scene, as wrangled from numerous PR releases, words on..."

Feb. 23, 2022 Food Post by Wayne Alan Brenner

Texas-Based Restaurant Chains Worth Your Money

If you're going to eat at a chain, it might as well be a Texas chain

"...We love Lupe! Brothers Judson and Peter Holt (both Culinary Institute of America graduates) have grown this family business-turned-Tex-Mex..."

Jan. 3, 2020 Food Feature by Jessi Cape

Tomodachi Sushi

Steve Riad and Tina Son serve up a seamless sushi experience

"...Kanazawa, let alone Tokyo. However, Riad trained at the Culinary Institute of America, and spent time working at Nobu..."

Aug. 3, 2012 Food Review by Wes Marshall

Food-o-File

Locations, ownership, and staff of local restaurants get shaken up

"...brings news of several interesting changes in the local culinary scene. Mil­waukee natives Jessica Nieri and Hans Diet­rich moved..."

Jan. 29, 2010 Food Column by Virginia B. Wood

Great Aspirations

Si Bon Reflects the Bold Dreams of Peter & Cara O'Brien

"...of service to a menu featuring his very personal culinary creations. After stints at Granite Cafe, the Bitter End,..."

Aug. 21, 1998 Food Feature by Virginia B. Wood

A Baker's Dozen

Gifts for the Kneady

"...actually rotates on its dowl and makes the perfect culinary badge of honor for a favorite baker. There is..."

Dec. 13, 1996 Food Feature by Virginia B. Wood

Knives Out

Two Austin chefs compete for the title of the Next Food Network Star

"...in Paris, Dzenis is a master of pastry and French cuisine, but her specialty is "using classic French techniques..."

June 4, 2010 Screens Feature by Belinda Acosta

Paggi House

Paggi House is the tastiest example of old Austin co-existing with new Austin

"...that might surprise Gen. Lee. Executive Chef Shane Stark, Culinary Institute of America graduate and formerly of Kenichi, calls..."

Jan. 16, 2009 Food Review by MM Pack

What's Cooking at the Triangle

"...Chase Jones, an ambitious chef who trained at the Culinary Institute of America in New York. I had the..."

Oct. 24, 2008 Food Feature by Kate Thornberry

Parkside

Freshness and simplicity brighten palates in a former steak house

"...chef/proprietor of the well-loved Jean-Luc's Bistro on Colorado Street. Culinary Institute of America-trained Cirkiel, who had previously honed his..."

June 13, 2008 Food Review by MM Pack

Hill Country Food and Wine Guide

"...breakfast menu covers all ethnic bases with German Crepes, French Toast, Eggs Benedict, Hill Country Hash, Huevos Rancheros, and..."

April 5, 2002 Food Feature

Unrequited Love

Considering the high prices and small portions, Cuisines Editor Virginia B. Wood admits that to pursue her tryst with Emilia's would make her a fool for love.

"...Italian silk draperies, the tables covered with thick, patterned French linens. The cutlery and Bernardaud china are substantial and..."

May 4, 2001 Food Feature by Virginia B. Wood

Hill Country Food & Wine Guide

by Virginia B. Wood & the Cuisines staff

"...breakfast menu covers all ethnic bases with German Crepes, French Toast, Eggs Benedict, Hill Country Hash, Huevos Rancheros, and..."

April 13, 2001 Food Feature

Day Trips

The New American fare at The Range in Salado alone is worth the 45-minute drive from Austin.

"...pretty much cover anything." Dave doesn't like labels like French or Southwestern, but prefers to have a restaurant where..."

March 17, 2000 Column by Gerald E. McLeod

Impeccable Vista

"...in local restaurants, attended cooking school at the prestigious Culinary Institute of America, and returned home to found Zoot..."

April 23, 1999 Food Feature by Virginia B. Wood

Austin's Latest Taco Craze Comes From Tijuana Via Instagram

Where to find birria tacos in Austin

"...space as his other business, Phantasma Pizza Kitchen. Lechuza's Culinary Institute of America-trained chef Carson Symmonds seasons and sears..."

Jan. 22, 2021 Food Feature by Veronica Meewes

The Complete Guide to Naturally Gluten-Free Foods: Your Starter Manual to Going G-Free the Easy, No-Fuss Way

"...This is a celiac success story. A Culinary Institute of the Americas-trained chef with a successful career..."

Dec. 6, 2013 Food Feature by Margaret Shugart

24 Diner

Check out this newest addition to Austin's round-the-clock restaurants

"...investors hired Curren, who graduated as valedictorian of his Culinary Institute of America class in New York. They set..."

March 5, 2010 Food Review by Kate Thornberry

Roy's

Seafood lovers will find comfort in dishes from Executive Chef Lawrence Kocurek and Roy's Classics

"...and add techniques he had picked up at the Culinary Institute of America. He also brought an adventurous palate..."

Aug. 8, 2008 Food Review by Wes Marshall

Give a Chef for the Holidays

"...extraordinaire Anne Rutt. Francisco is a graduate of the Culinary Institute of America in New York, and his kitchen..."

Dec. 7, 2007 Food Feature by Claudia Alarcón

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