Anna Bolz is the pastry chef at Per Se where she oversees the production of all the dessert offerings and chocolate production for the restaurant, while ensuring that her team exceeds the guests’ expectations and standards of excellence set by Chef Thomas Keller.

Recipes involving chai vary widely all over India — the country of its origin. Now found throughout the U.S., chai flavors are very popular with variations of cardamon, cinnamon, ginger, cloves, black pepper, etc. added into the mix.

ICC Professional Culinary Arts’06 graduate Emilie Raffa is the blogger behind The Clever Carrot and the author of "The Clever Cookbook: Get-Ahead Strategies and Timesaving Tips for Stress-Free Home Cooking."

Picking a culinary school is a big decision, and not all programs offer the same experience, training or outcomes.

As the Director of Culinary Arts & Technology, Chef Hervé’s sense of adventure is put to good use researching and developing new techniques to include in ICC’s curriculum.

As we come to the end of another year, we wanted to take the time to share some of our favorite moments and highlights from 2018 to give you a sneak peek at what a year in a culinary school looks like! From eliminating the emission equivalent of 400 cars through our Meatless Monday initiative, to celebrating the 19 alumni, and dean, awarded Michelin Stars for their tireless efforts, we’re reflecting on another great year at ICC. Check out our year in review below and join us in ringing in 2019 — which marks the 35th anniversary of the International Culinary Center!

Google "Don Angie" and you’ll find headlines like “Red-Sauce Italian Cooking Finds a Future at Don Angie” (Wells, The New York Times, 2018) and "Don Angie Is the Next Evolution of Italian-American Cuisine” (Sutton, Eater, 2018). Rave reviews about the revolutionary Italian restaurant splatter the result pages. Critics, foodies, out-of-town friends and the ever-hard-to-impress Italian grandparents can’t seem to get enough — and neither can I.