Meet the International Culinary Center alum.
Tricia Wheeler, publisher and editor-in-chief of Edible Columbus, is an entrepreneur and a classically trained chef, graduating number one in her class at the International Culinary Center in New York City in 2009. Edible Columbus is dedicated to the way lives are touched by fresh, locally grown foods, encompassing everything from the farmer’s field to the dining table and the journeys in between.
Tricia promotes the joys of home cooking and entertaining, and teaches a popular cooking series in Columbus, Ohio. Before attending ICC, she owned and built a successful business that was acquired by a national company in 2007. She has received numerous business awards and accolades. Her latest endeavor is the launch of The Seasoned Farmhouse, a recreational cooking school. She is passionate about French cooking, visiting France, antique dishes, elaborate table settings and exquisite food.
Tricia 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.