In college, Ashley Christensen began cooking by throwing dinner parties for her friends and family. She then recognized her passion for cooking and sharing food, which led her to take her first...
At Café Boulud, Ghaya was promoted on several occasions, first to Pastry Cook, then to Pastry Sous Chef. She continued to learn from Chef Funfrock, as well as Daniel Boulud’s Corporate Pastry Chef...
She considers herself fortunate to be able to get her hands on superior products such as local honey from Texas Honey Bee Guild, Caprino Royale fresh goat cheese, and produce from the same farmers...
By Jackie McMann-Oliveri, PHR Director of Human Resources – Bobby Flay Restaurants and ICC Food Business Fundamentals Lecturer When asked to write this article, of course, I was stoked! Then I thought...
Article by David Janke Associate Dean of Students, International Culinary Center I am a graduate of ICC’s Professional Culinary Arts program and a former Sous Chef at a Michelin star restaurant. As a...
Following last year’s ceremony, ICC Dean and Chef, David Kinch, is nominated again for Outstanding Chef! Philadelphia institution Zahav, co-owned by ICC alumnus Steven Cook, is also nominated again...
Written by Sara Quiroz ICC Librarian On January 20 the culinary world lost a visionary chef. Chef Paul Bocuse passed away in the same room where he was born 91 years ago above his main restaurant. The...
Thrive to improve, do not complain, and practice.” What makes the culinary industry appealing to you? Chantale: Whether it’s a dinner for two, a picnic in the woods, a banquet on a beach or a well...
Classmates, chef-instructors and staff were excited to try these original creations, pushing the limits of what a cookie can be. I’m proud of each student’s hard work and applaud their efforts.” –...