They're not just for show—those towering white hats carry centuries of culinary history, clues to kitchen hierarchy and tons ...

A kitchen at the Culinary Institute of America’s Greystone campus, in Napa Valley, Calif. Academe tends to allow students to dress as they please, to question authority, and to speak freely.

To me, Dean & DeLuca represented the utmost in culinary elitism. In its glory days, it typified the concept that the more you paid for something, the better it was, and in turn, the better gourmet ...

After all, the rigid culinary hierarchy codified in the 19th century by Georges-Auguste Escoffier is called the "brigade system." "A chef, because of mise-en-place, he's always on time," says Andre ...

You’re unlikely to come across a lot of French job titles during your quest for employment, that is, unless you’re a professional chef – cue 19th-century Chef Georges Auguste Escoffier's French ...

The toque, first popularized in the 19th century, is now a rare sight outside temples of fine dining in France — but it still serves a purpose.

Culinary Dropout, the casual-dining gastropub concept from Fox Restaurant Concepts (FRC), appears poised for a faster pace of growth as parent The Cheesecake Factory digs deeper into the FRC ...

The French phrase mise-en-place means to gather and arrange the ingredients and tools needed for cooking. But for many culinary professionals, its organizing principles are also a way of life.