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Rachel O’Neill on Muck Rack

Rachel O’Neill

As seen in: Nature, TIME, Memory Studies, MDPI, Taylor & Francis Online, The Irish Times, TheJournal.ie, Times Higher Education, Aeon, The Journal of Immunology and
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Articles

"The Bear" Gets These 5 Things Right (and These 2 Wrong), Say Pro Chefs

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By Rachel O’Neill
| Institute of Culinary Education - NY & LA
When the award-winning series premieres its fifth and final season on June 25, viewers will once again tune in for its drama and pathos — high-strung personalities, emotionally volatile relationships and stress-inducing dinner services. For culinary professionals, however, the show’s appeal centers as much on industry hot takes as it does histrionic hijinx. Cooking and Crying Since its debut, The Bear has been much more than a show about cooking.
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Divergent 3D genome architecture of male germ cells across vertebrates

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By Laia Marín-Gual, Lucía Álvarez-González, Ashley Milton, Rachel O’Neill, Andrew Pask, Marilyn B Renfree, Arthur Georges, Paul Waters, Aurora Ruiz-Herrera, Laura González-Rodelas, Fleur Coppen
| Nature Verified
Abstract The evolutionary plasticity of the three-dimensional (3D) genome organization in vertebrates, and its transmission through the germ line, is central to understanding genome function and evolution. Yet, the mechanisms regulating these processes remain poorly characterized across lineages.
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What Is Institutional Cooking? A Rewarding Culinary Career Outside of Restaurants

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By Rachel O’Neill
| Institute of Culinary Education - NY & LA
For many chefs, cooking at Noma is the dream job. This was certainly true for Dan Giusti, the former head chef of the lauded three-Michelin starred eatery that made five appearances in the number one spot on the annual World’s 50 Best Restaurants list. Brigaid founder Chef Dan Giusti with Institute of Culinary Education VP of Culinary Operations Barry Tonkinson at the NYC campus. Giusti reached a level many cooks spend their entire careers pursuing.
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