Tracy Obolsky is chef and owner of Rockaway Beach Bakery, as well as a graduate of the Pastry Arts program here at ICC. Prior to attending the French Culinary Institute over 10 years ago and realizing her passion for the food industry, Tracy attended the Pratt Institute. Before embarking on the adventure to open her own bakery, Tracy has had a variety of experience working in restaurants such as Esca, North End Grill, Burrow Food and Drink, and more. She even helped chef and restaurateur Nick Morgenstern to open a few of his venues.

For over two decades, Aarón Sánchez has been building his culinary empire — from restaurants and cookbooks to TV shows, media platforms and philanthropic work. You may recognize him today as co-star of FOX’s "MasterChef" and "MasterChef Junior," but he wasn’t always a household name.

In January, the ICC New York campus facilities received a visit from the esteemed Chef Aarón Sánchez. During his visit, Chef Aarón demonstrated some techniques behind creating authentic Mexican cuisine with the help of current ICC Professional Culinary Arts student, Oswaldo Rios.

Many reach for a bottle of their favorite wine to pair food with, but few consider food pairings with spirits. When they do, it’s often as a digestif coupled with dessert. So when the experts at Diplomático Rum stopped by earlier this month, we jumped at the opportunity to challenge our palates and explore food pairings in a guided tasting of three different rums.

Twinkling lights, crackling fires, the fragrant aroma of gingerbread baking in the oven – these are all things I associate with the holidays.

An indispensable addition to any serious baker’s library, "The Fundamental Techniques of Classic Pastry Arts" covers the many skills an aspiring pastry chef must master. Based on the internationally lauded curriculum developed by Dean Jacques Torres, the book presents chapters on every classic category of confection: tarts, cream puffs, puff pastry, creams and custards, breads and pastries, cakes and petits fours.

Chef Jacques Torres knows how to working with sugar. He also knows it's a task that requires years of practice and patience. Here are his tips for making stunning sugar showpieces.