Chef and restaurateur Rick Bayless has devoted his culinary career to exploring and sharing his passion for traditional Mexican cuisine. The "Top Chef Masters" and James Beard Award winner has penned

“My culinary voice is my Korean style,” begins ICE alum and James Beard Award-nominated Chef Rachel Yang. The co-owner of four hit restaurants in Seattle and Portland, Oregon — Joule, Revel, Trove and

For Rommel Gopez (Hospitality ’14), it was an unquenchable thirst for international travel combined with a love of meeting new people that led him to the hospitality industry. In his words, “I love

Each year the James Beard Awards embodies a theme, with this year’s focus, “RISE,” celebrating the power of food through community. As per the James Beard Foundation, nominees who are “championing

The chef behind such creations as a whole, crispy Sasso chicken served on a bed of smoldering hay, ICE alum Greg Proechel (Culinary Arts, ’09) has a proclivity toward bold, flavor-forward dishes with

Over the past five years, the group has also opened the high-end Italian restaurant Carbone (in Greenwich Village and Hong Kong); Dirty French (in The Ludlow hotel on the Lower East Side); Santina

In the last eight months, a lot has changed for Hergatt. He left his eponymous restaurant, which has since closed, and he’s moved on, and uptown, with a the much anticipated restaurant Juni in the

She wrote three memoirs, including the 2006 Garlic and Sapphires: The Secret Life of a Critic in Disguise, which talks about her six years as food critic of the New York Times. She is also the editor

Chef Hoffman has served on the board of Chefs Collaborative---a organization of 1000 culinary professionals that promotes sustainable food choices in the restaurant industry---since 2000, including

Myhrvold first made his name in technology: he became the first chief technology officer of Microsoft after the company acquired his software firm in 1986, and remained there until 1999. His scholarly

Chef White opened two restaurants in New Jersey with Ahmass Fakahany in 2007. The duo then formed the Altamarea Group and opened Marea in 2008, which received a three-star rating from The New York

He was twice named one of America's Top Ten Pastry Chefs by Pastry Art & Design, was Bon Appétit's Pastry Chef of the Year, and won the James Beard Award for Outstanding Pastry Chef in 2007. He also