A veteran in the restaurant industry, Will started as a cook at Per Se in New York and went on to run IT for Thomas Keller’s restaurants. He was founder and CEO of Spice Kit, a popular fast-casual concept. Studied at Stanford. Trained at the French Culinary Institute, now the International Culinary Center.

A Q&A with ICC graduate and DessertTruck chef and co-owner, Jerome Chang.

Anna-Christina had graduated from Classic Culinary Arts in January 2011, and was so “bitten by the food bug” that she returned to her alma mater to tackle wine studies.

Between Christmas and New Year’s, “hygge” is the word of the week — and these Danish ginger-spiced cookies bring the hygge. (For the uninitiated, hygge — pronounced "hoo-gah" — is a Danish concept defined as cozy contentment and well-being. Practicing and partaking in hygge is a vibe, versus an action, that involves everything from candles and snuggly blankets, to cookies, cocoa, and connecting with loved ones. Fundamentally, hygge is about finding comfort in simple pleasure during winter's dark months.) Baked with brown sugar, ginger and all of our favorite warming spices — e.g., cardamom, cloves and cinnamon — these sweet treats are crisp, chewy and delighfully delicious. Serve them to friends in front of the fire, or leave them out...

Marc Vetri is 1998 alum of the ICC Art of International Bread Baking program and an Outstanding Alumni award winner of 2005. Marc is the Chef and Founder of Philadelphia’s critically acclaimed Vetri Family of Restaurants. Marc is also known for his extensive charity work and writing.

Originally from California, Tam realized at an early age that she had a great passion for both art and baking. With her desire to bring both of these passions together, she found her ultimate passion in patisserie. Sugarlips Cakes was started in September 2012, when Tam moved to The Netherlands, for love, and started the company with her (now) husband, Luc.