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We reviewed all the routine procedures, met the faculty and chefs, were fitted for uniforms, etc. We toured the classrooms, demo rooms and kitchens – all beautiful and grand! In the middle of it all

From the use of turmeric in the Spiced Golden Coco Cookie inspired by India, to the bold blue-cheese in the Stilton Cherry Walnut Shortbread, students combined their technique-based education with

“I learned to follow correct procedure. I learned to let each ingredient speak for itself. But it was bigger than that, too. The school really changed the way I think.” Hometown: St. Louis, Missouri

This fall, the International Culinary Center hosted the first-ever Pastryland Bake Sale, benefiting City Harvest. An afternoon for the ultimate sweet tooth, Pastryland celebrated the innovative

“Hands up, utensils down!” It’s the end of Unit 3: Puff Pastry. And that means one thing: Once again, it’s exam time in culinary school. Tonight I will likely dream about not being able to find my

At West~bourne restaurant, you won’t find millennial pink banquettes or pineapple-print wallpaper, but you will get a homemade celery soda-kombucha, chia pudding with rose water and petals, and

EATER Inside Milk Bar’s Huge New Flagship, a Sugar-Fueled Playground Christina Tosi’s new flagship location of Milk Bar—you know, the bakery that everyone is obsessed with (including us!)—is a must

Thrive to improve, do not complain, and practice.” What makes the culinary industry appealing to you? Chantale: Whether it’s a dinner for two, a picnic in the woods, a banquet on a beach or a well

If you can’t afford a 3-star dinner, or even if you can, why not try your hand at the recipes in your own kitchen? At the ICC library we have multiple books available from Michelin starred chefs. Even

Outstanding Chef Maricel Presilla, Cucharamama, Hoboken, NJ Marc Vetri, Vetri, Philadelphia Outstanding Pastry Chef Ghaya Oliveira, Daniel, NYC Christina Tosi, Momofuku, NYC Outstanding Restaurant

Greg Silverman graduated from ICC’s Professional Culinary Arts program in 2003, but that wasn’t the beginning of his culinary journey. Prior to enrolling in culinary school, Greg joined the Peace