Course Information
HMGT 1102 / Section 7404
Professor John Richard Akana
jakana@citytech.cuny.edu
Namm 225BMeta
NYT > Food
- Inside New York’s Fulton Fish Market, Where 3 A.M. Is Prime Time
- After the Chef James Kent’s Death, His Team Presses On
- Rosa Ross, Late-Blooming Author of Asian Cookbooks, Dies at 86
- A Choose-Your-Adventure Summer Pantry Pasta
- The Secret to Great Korean BBQ Is Not What You Think
- The Ultimate Italy Experience: Making Pasta with Nonnas
- Restaurant Review: Coqodaq in the Flatiron District
- Kamala Harris Leans Into Home Cooking
- Lavitta’s Creole Serves Beignets and More in a 1940s Harlem Barbershop
- An Angel Hair Pasta Recipe for Pasta Lovers
- How the Paris 2024 Olympic Village Feeds Its Athletes
- How to Eat Like You’re in Paris for the 2024 Olympics
- Tiny Tomatoes, Big Flavor
- French Wines to Drink During the 2024 Olympics
- Roasted Salmon and More Recipes
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Author Archives: Kimberley G-Q
Anna Nurse Memo
To: Professor Akana From: Kimberley Gonzalez Date: December 16,2011 Subject: Anna Nurse Memo Who was there? Chef Michael Ayoub was at the Anna Nurse Workshop. He is the Chef of his own restaurant, Fornino’s. He is an experience chef and … Continue reading
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Kimberley Gonzalez Where I’m From
Where I’m from, we eat piñón. Piñón is a Puerto Rican version of lasagna. It consists of plantains, ground turkey, and french style green beans. We only eat this dish on special occasions in the states. In Puerto Rico, you … Continue reading
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