Director of Culinary Research and Development Barry Tonkinson curates a virtual market basket challenge ingredient list each week that our campuses are closed so students and alumni can keep the creative juices flowing at home. This week's must-use ingredient was radishes, and winning student Kate Reeb sourced fresh ingredients from her own garden.

“What’s next?” It’s a question many of America’s vets ask themselves after completing their military service. For Kelly Bedford, a Marine with an interest in baking, the answer wasn’t obvious — but it was logical.

Three entrepreneurs share how their food businesses have proven sustainable due to diversified revenue streams from online and in-store retail.

Jenna Helwig (Culinary, ’07), Cecily McAndrews (Culinary, '13) and Shay Spence (Culinary, '14) apply their culinary education to food editor and director positions at Real Simple, Callisto Media and People Magazine, producing compelling content.

Epicurious' 4 Levels series features amateur and advanced home cooks preparing a comfort food alongside an Institute of Culinary Education Chef demonstrating the professional approach to the dish. In this week's episode, Chef Frank Proto prepares his take on a breakfast sandwich.

Each week our campuses are closed as a result of COVID-19 stay-at-home orders, we host a voluntary virtual market basket challenge on Instagram. This week, the must-use ingredient was bourbon and the theme was pastry. Culinary Arts student Drew Moore shares how he developed the winning dish.

So you want to start a blog, Instagram or YouTube channel. In today’s online world of websites and social media, establishing an online presence is often a vital part of creating and marketing your professional persona or personal brand. The world of tech and all that comes with it can be tiring, overwhelming and confusing. However, it can also be rewarding, a way to build your professional profile, add to your skill set and even have some fun along the way.

California Governor Gavin Newsom announced reopening guidelines for restaurants on May 12 — two months after he issued a stay-at-home order that put a halt to dine-in operations. Now, restaurant owners and operators are navigating how to safely reopen their doors to diners craving a sit-down meal amid new rules and regulations.

In an industry where offensive jokes and cursing have historically been commonplace, there are very few things one can say that are considered “dirty words.” Conversation that would make even the “Mad Men” blush would hardly cause someone from the back of house at a restaurant to bat an eye. But there’s something about hearing the words “private chef,” that once put a look of disdain on the faces of a whole brigade.

Chef Kelvin Fernandez taught Chef Palak Patel how to make Caribbean pescado en coco with red snapper on Instagram Live today. Here's the complete recipe and video.