Growing up in Richmond, Virginia, Shenarri “Greens” Freeman (Health-Supportive, ‘20) showed an interest in wellness from an early age, but it wasn’t until her hospitality industry lifestyle began to

Helmed by Jazz Singsanong and her niece, Sugar, the restaurant was founded by Sugar’s father Suthiporn “Tui” Sungkamee, who passed away in 2017. Sugar strives to carry on the family’s restaurant

Though the duo’s new venture is a hit, it was an unsuccessful restaurant in Times Square that introduced the two chefs. Chef Greg, who was consulting at the establishment, was immediately impressed

From a young age, Kenna knew that she wanted to pursue a career in culinary arts; however, she never imagined that her experiences would lead her to where she is today. Kenna had the realization she

Tomato, onion, garlic - the Ghanaian mirepoix is the foundation of most, if not all, Ghanaian soups and stews. Similar to Nigerian okra stew, grains of Selim, cumin and cloves are the aromatics that

I was grateful to have my former chef-instructor from ICE's Pastry & Baking Arts program, Penny Stankiewicz, share some wisdom about the process. “With recipe testing, the first thing I do is research

The New Jersey native ended up earning a liberal arts degree and spending over a decade working at Whole Foods and Day One Electronics before he decided to change careers to restaurant cooking. With

Born in Aleppo, Syria, Shant has long had professional chef ambitions. Shant recalls watching his mother hosting friends for celebrations and preparing elaborate meals for hours. “The aromas my mom

There are so many influential cooks in Black culinary history, from modern celebrities to the storied authors we celebrated in 2020 to the indigenous Gullah Geechee who Mashama Bailey taught us about

Amy fondly recounts the eclectic food scene that lined the streets when she lived in NYC for many years. Whether it be the little noodle shops in the heart of Chinatown or fine-dining restaurants

Wonjei first moved to the U.S. to earn his undergraduate degree in computer science from Indiana State University. While completing his studies, he worked a part-time job as a barista to make extra

What was once a mere hobby and a bonding pastime for the Kaufman family has taken center stage in Brandon’s life, becoming a part of his day-to-day work at The Joint Eatery in Sherman Oaks, California