IFF Gives Back to our Future Chefs

We are really proud to announce that IFF is supporting future chefs through its scholarship funds at both the Culinary Institute of America and Johnson & Wales University.  Members of the CulinEssence Team are graduates of these great schools, we get many of our interns from them, and we do all we can to support the continuing development of students of the culinary arts. 

In addition, we're thrilled to announce that we are continuing our support of CulinaryCorps®.  Founded in 2006 by Christine Carroll, CulinaryCorps Inc. is the nation’s first service organization designed specifically for culinary professionals.  The group enables chefs, cooks, food educators, and culinary students to volunteer their professional skills and tackle some of America’s most critical food challenges: emergency hunger relief, cooking and nutrition education, healthy food access, childhood wellness, and culinary heritage preservation.  Since IFF's philanthropic mission is in support of children's education, we have been supporting the areas specific to cooking and nutrition education for kids. 

We're proud to work for an organization with an eye to the future and its heart in the right place.  We remember how hard we worked in school and how tough it was for some of us and our friends financially.  Giving to these organizations supports our future chefs and gives something special to kids that can never be taken away - the gift of cooking.

Chopping Bok Choy at the CIA

Korean Pancakes

A good chef never stops learning.  I have always found pleasure in cooking things differently and trying new things. Culinary inspiration can come from many places, but some are just better than others.

Stir Fry

Recently, I had the privilege of attending a cooking course at the Culinary Institute of America in Hyde Park, New York. The course was on Asian Ingredients and Techniques with Chef “Ski” Skibitcky.

Fresh Spring Rolls

The goal for Chef Ski is to make sure you can create a dish that represents each cuisine, and more importantly, that you understand the differences. Every day you learn a new cuisine, starting with Chinese, then moving on to Japanese, Korean, Thai, Vietnamese, Singaporean, Malaysian, and Indian. The class does not make you an expert in these cuisines, but if you’re looking to learn and be inspired, then you’re in the right place. 

 Massaman Curry