Raised to love cooking by his mother and grandmother in Israel, Guy fulfilled his military duty and began a degree in computer engineering before he enrolled at ICE to pursue a career in food. Now, he...
"My experience working at a startup was very mentally exhausting, and I realized there was nothing that could deter me from cooking," Aaron says of his career change. "How I handle everything — all my...
“It was just one of those things,” Andrew said. “I fell in love with everything that happened in the restaurant. I fell in love with the camaraderie. I fell in love with the nightly theater of it. I...
In 2015, Adeena moved to Israel after meeting an expat American who is now her husband. She lived in Jerusalem shortly after college in the 1990s and visited the country frequently over the years...
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...
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 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...
Eight weeks into New York City's shutdown amid the coronavirus pandemic, Chef Marcus Samuelsson took a break from packing thousands of meals for the daily line outside Red Rooster to inspire ICE...
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...
"We're basically a team of four or five people that are left to our devices to just innovate in this one field and deal with other special projects that come our way and, of course, write books and do...
Most recently, Dana's involved with restaurant advocacy through ROAR, which she shared more about along with insights from her culinary career and her outlook for the future. Here are some of the...
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...
