Bridging a profession in teaching and a love of cooking has turned out to be the perfect recipe for Lesa Tran Lu ’07.
Frankie B. Mandola’s Houston food legacy includes poboys, calamari and meatballs.
Over the past 20 years, food service at Rice has gone from a central kitchen model to one where food is planned, prepared and served at the residential colleges by culinary professionals. Today, they’re dishing up some of the best campus food in the country. Here’s the story behind Rice’s food (r)evolution.
How food critic Alison Cook ’69 gets an inside look at Houston’s restaurant scene — even when everyone’s looking at her.
A visionary leader, scientist and entrepreneur, Georgia Bost ’72 left an outsized legacy that continues to nurture Houstonian’s hunger for healthful eating.
It doesn’t take a rocket scientist to make the perfect pie, but it doesn’t hurt to be one.
Kristina Carrillo-Bucaram’s entrepreneurial spirit nurtures an appetite for raw and vegan foods
In high school, Claire Smith ’87 begged her parents, both Rice grads, to let her skip college and attend culinary school. Her parents were unmoved, so off she went to Rice. Culinary school would have to wait.
From a farmers market stand to a thriving wholesale business supplying cheeses to restaurants — and a European-style cheese shop — Houston Dairymaids has changed the way Texans taste cheese.
The secret to Gatlin’s award-winning barbecue is written on the wall.
As an Indian-American student who grew up in Tennessee, I thought my palate was pretty wide-ranging — until I moved to Houston to attend Rice.
