Polo Dobkin, co-founder, owner and executive chef at Michelin-starred Meadowsweet, graduated with honors from the International Culinary Center (ICC), then The French Culinary Institute, in 2000.

A Q&A with ICC grad, Food Network and Cooking Channel Executive Chef Robert Bleifer.

What does it take to enter the world of food media?

Ally Nguyen is currently a line cook at the NoMad Restaurant in New York City. Originally from Seattle, Ally started her career cooking for some of the best restaurants in her hometown. Her journey brought her to the International Culinary Center and ALMA – The International School of Italian Cuisine, where she graduated top of her class. She completed her externship at Ristorante Gellius in northern Italy, and treasures the time she spent apprenticing under Chef Alessandro Breda, who taught her a love for the craft and a deep respect for the earth and its products.

After receiving her Grand Diplôme in Professional Culinary Arts in 2009, Yoon headed directly to Jean Georges Vongerichten’s Spice Market.

You may be wondering, “What can I do with my professional culinary or pastry arts education after I graduate?” From working in esteemed kitchens around the world in any number of global cuisines, to building their own businesses and brands, ICC alumni work in every facet of the food industry.

Zoë Kanan grew up in Houston, Texas and is the byproduct of a pitmaster father and vegetarian mother. She discovered baking as a familial neutral territory and her passion was born.

While studying abroad in Florence, Italy, Vanessa Da Silva, took a recreational wine class and became enamored with wine. After graduating from the University of Maine with a bachelor’s degree in Marketing & International Business, Vanessa pursued a career in marketing but soon realized her budding interest in wine was more than a hobby.

ICC grad Joe Macchia is the executive chef at Pizza Boy USA.

Avery Ruzicka believes in milling your own flour, a long fermentation process, and the power of freshly baked bread. She is the baker and co-owner of Manresa Bread, the spinoff of the popular Manresa restaurant in Los Gatos, California.