A Bangkok native, Chef Chayanin “Nin” Pornsriniyom moved stateside in 2008, landing in Los Angeles. She specifically stopped at Universal Studios in Hollywood, working in the production kitchen and selling snacks including churros and Dippin’ Dots. Two years later, she decided to study culinary arts full-time at Johnson & Wales in Providence, Rhode Island. After graduating in 2012, she moved to Manhattan, where she had lived during her externship time, and landed at Amanda Cohen’s well-renowned vegetable-forward restaurant, Dirt Candy. Working at Dirt Candy allowed her to both “work as a chef and as a mad scientist” simultaneously. Chef Nin brings this institutional knowledge to the Career Plant-Based Culinary Arts and Culinary Arts programs, as well as recreational classes at ICE.