Richard Chu is the executive sous chef at Monsieur Benjamin in San Francisco.

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

Castle Hotel & Spa

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

Picture of Chef Elliot Prag in purple collared shirt standing in front of white wall

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

Lorne Feldman is the dean of students at ICE.

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

Antonia Lofasa speaks to students at the Institute of Culinary Education

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

Chef Paras Shah

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

Manhatta Pastry Chef Emma Alden

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

Director of Restaurant & Hospitality Management Mishel LeDoux

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

ICE alum Geoffrey S Blair is a food scientist at TreeHouse Foods.

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

Danna Matute is the farm manager at ICE.

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

Chef Kofi Dish

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

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