After four years as an administrative clerk in the Marine Corps, Kelly Bedford (Pastry, ‘20) earned her bachelor’s degree, became a mother and enrolled in culinary school. Even after all that life

Before the coronavirus pandemic prevented restaurants and food brands from moving forward with any sense of normalcy, some chefs and restaurants were already set up for some form of success. Or at

Jenna Helwig wanted a career in television when she was in college, so she worked for a television entertainment company for years. But over time, it became more and more disenchanting. “While of

There was a certain stigma that came along with private chef work in the restaurant industry, it was passed on to newly minted line cooks as tribal knowledge along with mise-en-place lists and station

Before Gianna went to culinary school, she graduated from Boston University with a Bachelor’s degree in marketing and statistics. She spent about four years working in marketing before she started to

Rachel Yang (Culinary, ‘01) was nominated for Best Chef: Northwest & Pacific. She co-owns three restaurants in Seattle and one in Portland with her husband, who is also a chef, Seif Chirchi. The

A couple of weeks ago, Paras and Jeffrey were watching TV after a day of applying for small business grants and loans. With the sudden restaurant industry shutdown, they were trying to figure out a

With the pandemic shelter-in-place orders in full swing, Meryl, who is based in Austin, Texas, and travels to New York frequently, is hosting Pasta Social Club events online, connecting with eager

“Every day is different. If I had to do the same thing every day, I’d be so bored,” Abbie says. Thanks to multiple degrees and years of experience, the New York City-based chef doesn’t have to. For

When Clare began Culinary Arts classes at ICE in 2011, she'd thought long and hard about pursuing a culinary education. She grew up cooking and her passion for the art had grown throughout her life

Little did they know, the steadily inclining pasta business was about to boom. Denà’s role of producing and packaging dried pasta has intensified weeks into her new, now full-time, position as a

"After closing down my shops, I felt very restless and also almost useless, like I wasn't doing enough, but as I read more and more stories about our healthcare workers not having access to personal