Meet the International Culinary Center alum.
Alexa Weibel is a senior staff editor at The New York Times Food and NYT Cooking.
Alexa oversees the recipe content of the magazine, Wednesday food section and NYT Cooking, while also assigning, reporting and developing recipes. She is a former editor, writer, test kitchen cook and recipe developer at Rachael Ray Every Day, Saveur, Time Out New York and other publications, and has edited 12 cookbooks.
She enrolled in the International Culinary Center’s Professional Culinary Arts program in 2011 to become a more informed food writer and instead was inspired to shift her career to focus more on recipes and recipe development. While she’s likely to be tackling elaborate recipes in her spare time, professionally she’s examining how to make recipes deliver high flavor with low effort, translating chef recipes for home cooks. She credits her education at International Culinary Center with giving deeper understanding of—and passion for—cooking.
Alexa Weibel graduated from the International Culinary Center (ICC), founded as The French Culinary Institute (FCI). In 2020, ICE and ICC came together on one strong and dynamic national platform at ICE's campuses in New York City and Los Angeles. ICC’s culinary education legacy lives on at ICE, where you can explore your own future in food media.