Our 2014 Cake Techniques & Design class is now nearing the end, and I must that I am very impressed with how much my classmates and I have learned and grown as individuals. It helps that we’ve been learning under the watchful eye of Chef Cynthia Peithman and Chef Lyndsay Busanich, both of whom are amazing instructors. I came into the program with virtually no knowledge of cake, and just midway through the program, I won second place in my very first cake show competition: The Second Annual N.Y. Cake Show 2014.

2019: A SUCCESSFUL YEAR FOR YOUR FOOD BUSINESS

A moment in the thought process of an ice cream obsessed pastry cook: “This (insert any food) is delicious! I must freeze it.”

ICC California alum Chris Chowaniec (left) and his brother Mark have turned their lifelong relationship with food into an exciting new business. The Chow Brothers “are committed to always being a fun and responsible food brand delivering unique flavors as accouterments, appetizers, and main dishes to good food fans everywhere!”

I take my immaturity very seriously. It is the deepest well of inspiration I can tap. So many of my creations begin with the same sentiment – “Do you remember?”

Michelin, the Paris-based publisher of gastronomic guides, has released its annual list of starred ratings for New York City, San Francisco and Chicago restaurants.

After six months of learning recipes and techniques, in addition to partaking in various tastings of coffee, tea, cheese and wine in the Professional Pastry Arts program, the final exam was upon us. To be honest, I was excited about it. As a career changer, I’d already been out in the real world; it can be overrated. I was excited because this was an opportunity to apply what I had learned in the program. It was go time.