Georgia Pellegrini is a food blogger and cookbook author with cooking experience at Michelin-starred restaurants.

The International Culinary Center’s dedication to cultivating talent in its students begins with the passion and commitment of its renowned faculty and staff. Among those on the ICC Team driving student success is a long list of esteemed culinary professionals serving as deans and master chefs.

Jeffrey Zurofsky has followed his passion for entrepreneurship and the culinary arts throughout his career, creating the perfect blend as President and CEO of ’wichcraft.

Dan has been immersed in the culinary world from the beginning of his career when he received a Grand Diplôme in Culinary Arts from the International Culinary Center.

With this elegant sauce, scallops that could make a very mediocre dish are instantly transformed into a restaurant-style dish.

Opening a successful restaurant, bakery or any other food business takes more than just a great idea — it requires concept development, finance, market savvy and operations, along with how to handle real estate, marketing and social media — in other words, decisions that can make or break your restaurant’s success.

At the height of the French Revolution in 1792, a young eight year old boy named Marie-Antoine Carême was abandoned by his family. Carême, the 16th child born to his very poor family, began working as a “kitchen boy” in Paris.

Alexa Weibel is a senior staff editor at The New York Times Food and NYT Cooking.

“I’ll always be a fashion designer. Now, my expression is in cake design…”