“The International Culinary Center offered me not only knowledge of the field, but also the whole culinary world in New York City.”

This year’s first place winner of The Cookie Games at the International Culinary Center’s New York City campus came from Professional Culinary Arts student, Rebecca Ng, inspired by the umami-forward flavors of Japan. Her original cookie recipe, Umami Cookie, received the highest score among the 10 competitors judged by the likes of Anna Bolz (ICC Alumna & Pastry Chef at Per Se), Craig Koketsu (Corporate Chef of Quality Branded Restaurant Group), Stephanie Prida (Pastry Chef of The Grill, The Pool and Lobster Club), and Mark Iacono (Owner of Lucali)

”I’m not an office person. Being in an environment where I wasn’t behind a desk every day was important to me.”

Starting his restaurant career, at Nemacolin Woodlands Resort, in a small town just south of Pittsburgh. Aaron developed a deep curiosity about wine, being exposed to a large cellar and Wine Spectator award winning list. Having had the honor of working throughout various restaurants on the property he honed his skills in fine dining.

Photographer, author and podcast host, Michael Harlan Turkell had his first acid trip at the age of 19 when famed Bostonian Chef Barbara Lynch gave him a cap full of something. He shot it back and recalls having “one of the most profound sensory experiences” of his life up until that point. That spiritual explosion of flavor – sweet, sour, sapid – became his gateway to the world of acidity.

Dining out in New York City offers some of the best culinary experiences, but with over 24,000 restaurants to choose from, eating at all can become expensive. This summer during the highly anticipated NYC Restaurant Week, you’ll find special prix-fixe menus at hundreds of restaurants in the city. From July 23 through August 17, you’ll have the chance to sample the incredible array of eateries that make up NYC’s culinary culture with prix-fixe meals at more than 380 of NYC’s finest restaurants (two-course lunch, $26; three-course dinner, $42).

After immigrating to America, Jae Lee owned and ran a successful Japanese restaurant. Over time though, he realized the need for a solid culinary education to build on and solidify his knowledge. Read the story of how Jae Lee went from 2016 California Culinary Arts graduate to Sushi Chef and General Manager of Kenji Sushi in San Jose, California.