Tonight’s special? California Sea Bass with ouzo, tomato, olives and capers.

To celebrate Bastille Day and our founding as the French Culinary Institute™, ICC’s Director of Culinary Arts & Technology, Chef Hervé Malivert, showcased some of the best food and wine from France!

Chris Okorie is a man, transformed.

Something struck me a few weeks ago when I was asked to try a new line of healthy frozen foods. I was standing among fellow magazine writers, but there was a major divide between these writers and me. They were gushing over the frozen chicken and reheated eggs whereas I found myself searching for the seasoning, the texture, and the presentation. In my head phrases like, “Where’s the pop? The excitement? The SALT?” were frantically streaming through my head, and then it hit me: I’ve been Saveured.