One of the things that drew Director of Education and Pastry & Baking Arts Lead Chef Herve Guillard to the pastry profession is his curiosity of science. Long before Chef Herve was a pastry professional, he studied toxicology and later, with a degree in health and safety engineering under his belt, he took a job at Disneyland Paris. The pastry career path allowed him to combine his experience with a family-owned bakery in France and his academic studies in science.

One bright light for the ICE community in this wild time for hospitality is the nomination of two ICE alumni for 2020 James Beard Awards. While the nominations were just made, the media awards will be announced via press release on May 27, and the restaurant and chef awards will be announced on Sept. 25 through a livestream on the James Beard Foundation’s twitter feed, similar to the nominations.

Chef Adrienne Cheatham celebrates Cinco de Mayo the way she did growing up in Chicago: with a light agua fresca and fried dough.

In thinking about the future of our industry, there is understandably reluctance to enter it after restaurants and hotels shut down worldwide, but on the other side of this, there will be more opportunities than ever and it will subsequently be more important than ever to have the necessary skills, information and tools to be successful and profitable in this era.

Chef Barry Tonkinson curates a virtual market basket challenge ingredient list each week our campuses are closed for students and alumni to keep the creative juices flowing at home. This week's must-use ingredient was coffee and winning student Emily Gilbert braved a caffeine kick for inspiration.

Epicurious' 4 Levels series showcases three approaches to a comfort food recipe with an amateur and home cook alongside a chef from the Institute of Culinary Education. In the latest episode, Chef Penny shares a special apple pie with spices and rum.

Bread has been a centerpiece of quarantine. Why have we all been making bread while sheltered in place? Because homemade bread is such a rewarding process. If you are able to get your hands on some yeast and flour, you have a project that you can make with just your hands and a little bit of patience.

"In gastronomy, there are these corners of the world that have yet to be filled in and that’s how I see our job." — Chef David Zilber describes his culinary career directing the Noma Fermentation Lab.

Food media legend Dana Cowin is best known for her 21-year tenure at Food & Wine, where she was the editor in chief. Her food industry resume has since included curating guest chefs at Chefs Club, writing a cookbook, judging on "Top Chef," and hosting the Heritage Radio podcast "Speaking Broadly."

Each week while our campuses are closed as a result of COVID-19 orders, we host a voluntary virtual market basket challenge for students and alumni. This week, the must-use ingredient was nut butter, and Natasha Brunetti of @plant.to.table shares how she developed the winning dish.