Only in her early 20s, the chef has a flair for whimsical pastry and a soft heart for mentoring young people.
Four young chefs who got their start in Asheville culinary programs have achieved early success on both the local and national level.
What’s happens when a new chef steps into the leadership role in a well-established kitchen?
For many local chefs, the trends that matter often have more to do with the philosophy of food than the ingredients and focus on issues like food waste and transparency.
Farmer and chef Sunil Patel gets back to his cultural roots with his monthly Indian Supper events at Sovereign Remedies.
In 2016, 42 students enrolled in the GO Kitchen Ready program, and 79 percent of them graduated. Of those students, 72 percent were employed within three months of graduation, the majority within the culinary/hospitality industry.
Chef John Bausone has taken over the helm of the West Asheville restaurant, bringing a few changes to the menu.
“It appears that the chefs create menu items that look good on paper, but they forget that the most important thing is that the flavors of the food need to be tasted, not hidden under a massive complex mixture of stuff that sounds exotic.”
Once Douglas Walls, executive chef at the Billy Graham Training Center at The Cove, learned that he made the cut for “Cutthroat Kitchen,” he and his family were flown to Los Angeles where he squared off against three other chefs for $25,000.
The Ingles Table, an online content series which highlights recipes and rising culinary talent, filmed its “Holiday Homecoming” program at A-B Tech’s Asheville campus on Nov. 14, donating $5,000 to local nonprofit organizations at the event’s conclusion. The 30-minute episode followed four Ingles All Star chefs, each competing on behalf of a local charity, as […]
Five culinary students from AB-Tech took home the American Culinary Federation’s (ACF) Southeast Region Student Team Championship from the 2014 ACF Southeast Regional Conference held April 26-29 in North Charleston, S.C. Team members Alex Harris, Caroline Williams, Ruth Solis, Jay O’Hannon and Kristina Costa had the highest overall score and received a silver medal at the […]
Since 2002, the folks at Star Chefs have been roving the country seeking out top-notch food. Having profiled and issued their awards everywhere from cities like New York to regions as broad as South Florida, Star Chefs has now decided to profile North and South Carolina for its latest cluster of honors, the Rising Star awards, which are given to stand-out industry professionals younger than 40.