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19 June, 2017

LITTLE FARM ON THE BIG PLAINS

LITTLE FARM ON THE BIG PLAINS
Posted in : Culinary School on by : Grace Rice

I’m a romantic when it comes to local farmers. Rugged, hearty Midwesterners in weathered jeans, a shovel of labor in one hand and seeds of fortune in another. I envision pristine rows of organic, ripe corn stretching across the horizon as dairy cows and hogs happily graze near a red barn. And completing the vista,
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18 May, 2017

BUILDING A GREENER CHICAGO

BUILDING A GREENER CHICAGO
Posted in : Culinary School on by : Grace Rice

For the average American, going “green” means buying hearty avocados from Whole Foods, recycling soda cans, and sending annual donations to a sustainable banana farm in Costa Rica. Others might compost yard waste, buy produce at local farmers markets, and opt for public transportation instead of cars. For most of us, sustainable living entails these
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20 March, 2017

MY OWN PERSONAL CHEF!

MY OWN PERSONAL CHEF!
Posted in : Culinary School on by : Grace Rice

Alvin Yu, founder and owner of Fyusion Dining, is the quiet and humble sort—reserved, meticulous, maybe a tattooed Asian gangster in some alternate universe. Upon immediate impression, you wouldn’t think of him as a nonprofit junkie and an accomplished personal chef, but a little conversation reveals much about the man and his industry. I approached Alvin
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