By Noelle Carter
In addition to our full-time staff, we host interns from culinary schools all over the United States, plus international students. These students receive hands-on training as they learn the finer points of recipe testing and development (how to read a recipe, wording, problem solving, adapting for the home kitchen and testing for consistent results). The students also learn tips for food styling and interact with chefs, writers and food professionals of all kinds.
