Richard Chu’s Road to Executive Sous
The visit, squeezed in before a noon bus ride home to Pennsylvania, inspired his career shift — he began Culinary Arts classes a month later. “It was difficult getting my dad to wrap his head around
This Hospitality Grad Manages a Castle Hotel
In Japan, he gained experience in human resources, marketing and operations with a hospitality company called Hirakawa Shoji Co Ltd. and was a general manager at Sankara Hotel & Spa for a year. When
Meet ICE New York's Dean of Students & Career Services, Elliott Prag
Some of you already know Chef Elliott as a beloved chef-instructor and department head of our Health-Supportive Culinary Arts program. Now, he's the newly appointed Dean of Student Affairs & Career
Meet the Dean of Students
With his master’s in counseling psychology, Lorne worked with people in challenging situations, such as homelessness and substance abuse. He relied on baking for self-care and was encouraged to pursue
Career Insights from Los Angeles Chef and Restaurateur Antonia Lofaso
Growing up in a tight-knit Italian-American family on Long Island, Antonia developed a love of food from a young age. When her family moved to California, sizzling fajitas at El Torito sparked her
Paras Shah Introduces Fast-Casual Paella in Las Vegas
The first memory Paras can conjure is of food. “My father came back from temple on a Sunday with Dunkin’ Donuts,” he says. “As a little chunky kid, I always loved the powdered sugar doughnuts. When
The Ultimate Pastry Position Overlooking Manhattan
Emma concluded that academia wasn’t for her after a short foray into college — she missed working with her hands and the aspect of “being part of something bigger than yourself,” that working in
Meet Management Director Mishel LeDoux
Mishel began her restaurant career as a server, a job that fit with her college schedule, and quickly worked her way up by always having what she describes as “a passion for food, beverage and people
Forging a Path to Food Science
“The instructors were extremely knowledgeable,” Geoffrey says. “Chef Kathryn Gordon was always saying, ‘you’ll get out of this what you put into it,’ and it was so true because there was so much
Meet the Farm Manager
Danna developed an interest in hydroponic farming in an environmental science class on soils in college. After graduating with a degree in psychology, she knew she wanted to work with plants and
Q&A with NGI Alum Gabrielle Kennedy
What led you to enroll in the Chef’s Training Program at NGI? I grew up in Cape Cod and was always very in touch with nature and inspired by what nature could provide. I got into cooking in my late-20
Q&A with NGI Alum, Chef Kofi
How did you become interested in food? I always had an interest in food. From the age of 12 I was in kitchen cooking meals for my family as my mother was pregnant at the time. I can still remember the