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.

If there is one thing that our Los Angeles campus president, Chef Lachlan Sands, appreciates when it comes to poultry, it is crispy chicken skin. There are culinary techniques to ensure crispiness and avoid a moist or rubbery texture. We asked him his top tips to achieve properly crispy sautéed or roasted chicken.

In the wake of COVID-19, many chefs and chefs-to-be may be wondering about the future of restaurant work. When restaurants that have closed because of the pandemic are permitted to get back to business, doubtlessly the landscape will look very different. Whether or not restaurant jobs for chefs will be limited for some time following the crisis, chefs and culinary students can perhaps look to income-generating opportunities in the gig economy.