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…”

Looking for a new red-sauce Italian spot in New York City? Look no further than our 2019 Outstanding Alumni Award winner for Excellence in Culinary Art’s restaurant — Don Angie. Scott Tacinelli, along with co-owner/chef and wife Angie Rito, are leading Italian-American cuisine into the future with rave reviews from The New York Times, Eater, TimeOut NY, and Esquire (named Best New Restaurant in America 2018), as well as a nomination for James Beard Awards’ Best Chef: New York City.

Mark Dissin is passionate about food. As CEO of a culinary production company, he spends his days developing series, producing and directing cooking shows and working with chef celebrities. And when the dinner bell rings, he’s still hungry for more. “Cooking is the best way I know to unwind after a long day,” he says.