A graduate of Williams College and Parsons School of Design, Charlotte Neuville began her career as Assistant Designer to Perry Ellis. She became Adrienne Vittadini’s Design Director two years later...
By Sara Medlicott, ICC Librarian “It will be about eating and about what to eat and about people who eat. And I shall do gymnastics by trying to fall between the three fires or by straddling them all...
My name is Nick Wuest and I can’t stop playing with my food. My journey to this very exciting point in my life is long, sad, elating, and just plain weird so I’ll keep it brief. After depression...
Originally from Northern California, Jansen Chan began his career as an architect, but quickly found himself unfulfilled by the slow pace with which construction projects took shape. Heeding a...
Photo via FoodNetwork.com She found her competitive voice during the tournament and let her food do the talking for her, cooking by relying on her gut despite at times hearing comments from the judges...
Here’s an example: A friend of mine is very allergic to nuts and therefore missed out on the bounty of macarons I brought home during the Petits Fours unit. I felt awful as he sat aside while everyone...
By Nick Wuest ICC Pastry Arts student I spent all morning today making puff pastry to bake off some mini summer fruit jalousie. The pâton was as good as I could ask for, I was ahead of schedule, and...
By Nick Wuest, ICC Pastry Arts student Mostly I don’t like cakes because I am not as naturally talented at making them as I hoped to be going in. So like anything it takes a lot of work to get better...
By Lauren Fuschillo, ICC Italian Culinary Arts student. Yesterday we were all awaiting big news. Do you know that feeling when you’re about to hear important information? Or that feeling when your...
At this current point in my life I basically think in frozen food. There’s something about the creation process I just can’t enough of. I love the challenges inherent in transferring flavors between...
For real, who doesn’t love popsicles? When offered they may tell you “oh no, I don’t like grape” (it’s awful) or “eh, I don’t like cherry” (door’s over there) but “I don’t like popsicles?” I’ve never...
We reviewed all the routine procedures, met the faculty and chefs, were fitted for uniforms, etc. We toured the classrooms, demo rooms and kitchens – all beautiful and grand! In the middle of it all...