Interview with Samatha Seneviratne

She has worked as a food editor in the kitchens of Good Housekeeping, Fine Cooking and Martha Stewart’s Everyday Food. Samantha has recently published her first cookbook, The New Sugar and Spice: A Recipe for Bolder Baking.

What did you do before attending ICC?

I was working as a Production Coordinator for a documentary series at Thirteen/WNET. I decided to attend culinary school in the evenings.

What is your best memory from your time at ICC?

I did the culinary program but my heart was always in pastry. I remember Pastry Chef Alain Ridel in Level 3 and 4 used to let me bring in recipes that I was curious about and try them out during any downtime. He helped me experiment and try new things that weren’t even a part of the curriculum. He went above and beyond and I appreciate it!

What is your personal favorite recipe from The New Sugar and Spice?

That’s so hard! It’s like choosing your favorite child. Today I’ll say the Cardamom Cream Sugar Doughnuts are my favorite. I can’t ever get enough cardamom.

What would you tell someone who wants to publish a cookbook?

You can do it! It takes an insane amount of hard work but anyone can do it. And, a great agent is worth her weight in gold.

What’s next for you?

More of the same if I’m lucky! I have my second cookbook coming out this summer called Gluten Free for Good and I would love to write another baking book.

Samantha Seneviratne 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.