International Culinary Center Dean of Classic Studies André Soltner, America’s first celebrity chef, gives Vanity Fair a lesson in making the perfect omelet.

Long before this collaboration came to be, Anthony Nichols '09 (pictured on the right with culinary director Mario Rodriguez ’09), kindly sent us a thoughtful essay about the first time he created a Dinner Lab experience. It’s a perfect sentiment as we start our celebration.

A feature on 2004 Culinary Arts graduate Judy Joo in Bloomberg!

Simone Tong (Culinary/Management ‘11) gained wide recognition for her contemporary take on Yunnan rice noodles called mixian at Little Tong Noodle Shop. Now she’s opened the doors at Silver Apricot, on a mission to introduce a new type of seasonally driven Chinese-American cuisine to New Yorkers — while nine-months pregnant during a pandemic.

Just this year, Chef Sarah Welch’s restaurant, Marrow, was nominated for a James Beard Award and named one of Eater’s 16 Best New Restaurants in America. Her restaurant, where she is the Executive Chef and Partner, is arguably one of the hottest restaurants of 2019— not just in Detroit, but in America. So, who is the 2010 graduate of our Professional Culinary Arts program?

Women of the culinary world unite! The inaugural Food for Thought series at the International Culinary Center kicks off with an event to celebrate the diversity of women in the industry, while tackling important topics through a guided discussion tackling key issues such as family & work balance, equal pay, breaking the ‘boys club’ and much more.