An interview with Chefs Paul Malcolm and Robert Brener of Johnson & Wales University Every chef, to one extent or another, is on a mission – mostly to feed people tasty food, to make them happy. But in recent times a number of chefs have realized they can have a greater impact and do something...

I walk briskly past Johnson & Wales University. The enticing aromas help to quicken my pace. The bright-orange boxy cart catches my eye as I pass fellow students walking to class. As I stand in line I notice small signs propped against the cart promising fresh ingredients. My appetite grows. Once...

Pizzaiolo – n. Italian for a male artisan pizza chef who specializes in the perfection of the crust, the secret ingredient to an outstanding pizza.  This elusive and exclusive group obtains their titles from nearly a lifetime of experience, earning respect from their peers.  f. pizzaiola pl. pizzaiolos/pizzaiolas....

Although I adore breakfast food, I rarely eat an actual breakfast. In the morning I crave only the most inelegant, unappealing pairing a culinarian could ever conjure: coffee and cigarettes. Until my smoker’s rights have been finally annihilated, I will continue savoring them both in respectable quantities. As...