Wylie Dufresne has established himself as one of the most creative chefs working today. Combining his love of food with a thirst for knowledge, he creates innovative dishes by incorporating science and new, cutting-edge techniques. Wylie is considered the leading American proponent of molecular gastronomy.

One of the most well-respected restaurants in America has finally earned recognition from the world’s oldest restaurant guide. The coveted list of 2020 MICHELIN star recipients was released earlier this week for the New York City, Chicago and Washington D.C. markets, and ICC alumnus Dan Barber’s Blue Hill At Stone Barns earned two MICHELIN stars for the first time since the restaurant opened it’s doors in 2004.

Christina Tosi is the pastry chef, owner and founder of Milk Bar, called “one of the most exciting bakeries in the country” by Bon Appetit Magazine. As founder of the dessert program within David Chang’s restaurant group, Momofuku, Christina helped Momofuku Ko earn two stars from the Michelin Guide and Momofuku Ssäm jump onto Restaurant Magazine’s top 100 restaurants in the world list.

Susanna Yoon is the head chocolatier, founder, and heart behind one of New York’s finest confectionaries and chocolate shops, Stick with Me. Although, Susanna did not begin her professional career in chocolates, let alone the kitchen. After working in a multitude of different industries like music, advertising, and marketing; Susanna found her true passion in a humidity-controlled chocolate room at Per Se.

When it comes to success stories of International Culinary Center (ICC) alumni, South Korean-born chef-owner Hooni Kim has earned himself a place among the culinary all-stars.

Are you thinking about pursuing a career as a chef? Becoming a chef requires considerable training and dedication. Here, we guide you through the schooling and qualifications that can help to fulfill your dream.

Buzzfeed’s Tasty has shaped food media as we know it today. It’s hard to imagine that just four years ago Buzzfeed’s Tasty began as an experiment, launching as videos were expanding and becoming more popular on Facebook. Suddenly, there was a brand showcasing cooking in an easy to digest and exciting way!

Bobby discovered his culinary identity at the age of 17, working as a cook at the famed theatre district haunt, Joe Allen’s. The job had been arranged by his father, who was partner in the restaurant. After a short time, Joe Allen himself became so impressed by Bobby’s talents that he paid the young cook’s tuition to The French Culinary Institute. He graduated in the very first class in 1984.

Suchanan Aksornnan, also known as Chef Bao Bao, was raised in Chiang Rai, the northernmost province in Thailand. When she was 15, Bao Bao and her mother moved to New York to cook together. She was then formally trained at the International Culinary Center and L’ecole in NYC.