Now that I'm sure all of you have finished watching "Tiger King," here are a few of my favorite culinary documentaries so you can stay inspired during isolation. The films listed feature a cast of chefs and restaurateurs in the industry and depict their journeys through a variety of disciplines and career paths.

Epicurious' 4 Levels series features an ICE chef preparing a professional-level comfort food alongside amateur and advanced home cooks and a food scientist. On the latest episode, Chef Frank tops corn chips with shredded pork, pickled vegetables, cheese and avocado crema.

The pastry chef behind Longboys doughnuts and ice cream in London was the executive pastry chef for Hakkasan Group for six years before founding his own patisserie management company, Smart Patisserie Ltd.

Each week that our campuses are closed, we host a virtual market basket challenge on Instagram. With this week's pastry-focused ingredient list, Brianna made the Japanese sponge cake called Castella, a vegan panna cotta with agar agar and substituted cashew cream for heavy cream.

Abbie Gellman (Culinary, ‘01) always had an interest in nutrition, but she worked in hospitality consulting and pursued a culinary diploma before training to become a registered dietitian. Now, she combines all her experience to run a company that includes private cheffing, product and recipe development, workshops, speaking engagements, and a new cookbook.

As an independent contractor and the founder of a nonprofit, I’ve been learning a lot about navigating personal finances and small business ownership among the circumstances of the COVID-19 crisis, reading information across the internet. Here's a Q&A for fellow food business entrepreneurs.

Navigating the chaos of COVID-19 the last few weeks has been especially tough for us in the food and hospitality industry. Many, if not most, of us saw our work grind to a standstill – I had many of my projects halted and future contracts canceled or put on indefinite hold. With this uncertainty of the future (and my next paycheck), I channeled my energy towards learning about all my options regarding questions like, “Can I withdraw money from retirement?” and “Do I have to pay rent?”

This bread is a perfect edible centerpiece for your Easter brunch. It is just slightly sweet, egg-y and can be decorated to welcome the spring season. I decorated with sprinkles and eggs, and you can add your own style to the loaf.

During the eight days of Passover, it is customary in the Jewish religion to eat matzo to commemorate the exodus from Egypt.

The most common question I get as a chef is, “what is your favorite thing to make?” My answer has always been cookies. I love to make cookies because whenever you show up with a plate of warm chocolate chip cookies, you are greeted with a smile. Cookies bring joy, and finding that spark of happiness in the darkest of times has always been my secret talent. I have been able to bring joy to New Yorkers during COVID-19 through food, my form of giving back.