Though Chef Michelle Doll Olson started selling pies and working in a pizzeria in high school, she didn’t consider a career in the food industry until after working for some of the city’s top design and branding firms. After 10 years in the design industry, she traded pencils for whisks and attended ICC’s Pastry Program and began as a sugar artist for Ron Ben-Israel.

ICC ALUMNA ANGIE MAR IS THE NEW “CHOPPED GRILL MASTERS” GRAND CHAMPION!

The International Culinary Center (ICC), a global leader in culinary and wine education, is proud to introduce Dave Arnold as the Associate Dean of Culinary Technology. After teaching at ICC from 2005 to 2011, the famed culinary innovator launches new courses, “Liquid Intelligence” and “Cooking Issues.”

Chef Cynthia Peithman is a regular in the ICC library. Not only is she a Chef Instructor here, she is also a student herself, pursuing a Masters Degree in Food Studies. Chef Cynthia uses the library to prepare for her class instruction here and research her assignments for school. Her capstone project at the end of last semester focused on – what else? Sugar! For her project she created a unique and beautiful cake themed around sugar cane fields in the Dominican Republic. The cake was inspired by her reading and is full of hidden details which tell the history of the fields and sugar production.

This past October, ICC was pleased to host TILIT, the leading chef wear company for today’s on-the-go culinary professionals, to celebrate the launch of their newest line, TILIT SUPPLY! The company is helping to redefine work wear for the hospitality industry, all while adding their signature street wear flare that chef’s crave.

After tours in Iraq and Afghanistan and earning a Master’s Degree from Columbia University, Marines veteran Ben Lubin was looking for two things: a job in International Relations and a really good cup of coffee.

Ahead of today’s St. Patrick’s Day celebration, ICC’s Lead Chef-Instructor and resident charcuterie master Jeff Butler teaches us how to create our own corned beef and cabbage dish.

Every Summer the James Beard Foundation hosts a spectacular event in the Hamptons titled “Chefs and Champagne.” This tasting party showcases the culinary skill of over 30 of the countries top chefs.