From James Beard Award Best Chef nominee and Culinary Arts ’01 alum Rachel Yang, “My Rice Bowl” is a cookbook featuring 75 recipes based on Rachel’s deeply comforting Korean fusion cuisine, inspired by cultures from around the world. As co-owner of the popular Seattle restaurants, Joule, Trove and Revel, and Portland's Revelry, chef Rachel Yang delights with her unique Korean fusion — think noodles, dumplings, pickles, pancakes and barbecue. In many ways, the book, like Yang’s restaurants, is analogous to a rice bowl; underpinning everything is Yang’s strict childhood in Korea and the food memories it engrained in her. But on top you’ll taste a mosaic of flavors from across the globe, plus a dash of her formative years with Per Se and Alain Ducasse. Rachel, along with husband and co-chef Seif Chirchi, holds four James Beard Award nominations for Best Chef, and remains a working chef who still cooks on the line most nights in one of her signature open kitchens. Co-author Jess Thomson is an award-winning freelance food and travel writer, and the author of seven cookbooks, many written with Seattle-area restaurateurs, plus her recent memoir, “A Year Right Here: Adventures with Food and Family in the Great Nearby.” Her work has appeared in the New York Times; Food & Wine; Cooking Light; and Seattle, Sunset, and Edible Seattle magazines; and in multiple issues of the yearly Best Food Writing book collection. At this event, the two authors will reflect on their careers, provide insights for culinary business owners and discuss the process of getting a cookbook published. Attendees will have the chance to win a free copy of the book as well. To register, contact: email@example.com or call ICE Customer Service at 212-847-0770.