I learned to look beyond recipes. They are simply guidelines. Cooking well is far more than just following a set of instructions--it's following your instincts. I learned to trust mine!
Prior to the start of her culinary career, Nolan received her BA in Journalism from the University of Wisconsin, Madison. She first attended a 12-week pastry program at ICE in 2006 while working at Gourmet magazine. Two years later, she returned to ICE as a Culinary Arts student. After graduating in 2008, Nolan worked as a line cook in Philadelphia’s Fish restaurant, eventually returning to New York City to work the front of the house at Prune restaurant. Today, Nolan is the Executive Chef and Brand Ambassador for Bon Appétit.
- Institute of Culinary Education, Culinary Arts, 2008