Take 2015 graduate of ICC's Professional Culinary Arts program, Stephanie Nass. Chefanie, as she’s better known to her 70,000+ Instagram followers, is a culinary influencer, dessert innovator and...
Chef Susan Feniger made a name for herself with the Border Grill empire, and after 25 years, her celebration of street food expanded beyond Mexican. On a visit to our Los Angeles campus, she shares...
"I wanted to combine my love for cooking meat and a little bit of the experience that I had in France," Chef Adriana explains. She selects a 1 1/2-inch thick cut of rib-eye, leaves the bone in for...
"I've been making this yeast-raised dough recipe for a very long time: It's going to be super fluffy and light on the inside and caramelized and crunchy on the outside," Chef Tracy says. "This is...
Their West Village spot is frequented by celebrities like Bon Jovi, Forrest Whitaker, Sarah Jessica Parker, Brook Shields and even chef-superstar Jean-Georges Vongerichten. While everything is...
"Pancetta is basically cured pork belly," Chef Frank explains. The salt and fat content add "depth and richness to tomato sauce." After seasoning and browning short ribs, he adds red wine, red chili...
The biggest takeaway from this past chapter of school is that I’ve been stir-frying incorrectly my entire life. Good to know! Life-shattering epiphanies aside, I think it’s pretty safe to say that the...
Chef Penny says she likes to add things to her recipes anywhere she can make it more interesting. For pancakes, she creates a more complex flavor with whole wheat flour, adds color and depth with...
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...
Among the authentic, internationally inspired flavors at these weekly events are alumni Stephanie Del Carmen’s (Culinary, '18) Latin American tamales, Hendra Lie’s (Culinary, ‘15) popular Balinese...
Graduate of the Professional Culinary Arts program 2002 Prior to opening Zeppoli, Joseph Baldino honed his culinary skills at Vetri, Osteria, and in the kitchens of other top Philadelphia chefs...
There’s a river in South Carolina called the Pee Dee River, and anything east of that is vinegar-based barbecue: cider, brown sugar, chili flakes, if you like it spicy; it’s very wet. It’s mopped on...