Though she’d been cooking since childhood, Rose Noel (Culinary, ‘13) never saw the restaurant industry as a serious pursuit. She graduated college with a bachelor’s in business administration in international marketing before realizing that she wanted a culinary career. Now, she’s the executive chef of Maialino Mare, Union Square Hospitality Group’s first full-service restaurant in D.C.

Growing up in a kosher home, Seth Warshaw (Culinary, '07) couldn’t eat or learn to cook with basic ingredients like shrimp, clams or mussels because shellfish are not kosher. His desire to become a well-rounded chef led him to ICE, where he learned the key tenets of running a kitchen that he has instilled at Etc Steakhouse in Teaneck, New Jersey, for over a decade.

Epicurious' 4 Levels series features amateur and advanced cooks preparing classic dishes alongside a professional chef from the Institute of Culinary Education and a food scientist. In the latest episode, Chef Palak Patel prepares an upscale take on scrambled eggs — served in the eggshell.

When choosing a career path, there are always key factors that will sway your decision in selecting a fulfilling and successful work life. Marketability, salary, work environment, stability and trajectory are a few that are often considered.

When acclaimed chef and restaurateur Marcus Samuelsson offered Chef Lay Alston an opportunity to help open the London branch of his Red Rooster restaurant, she jumped at the rare opportunity. Traveling and working in Europe was not something she dreamed was possible growing up in Queens, but a scholarship and mentors contributed to her culinary success.

When I hear balsamic vinegar, I automatically think back to my roots in Italy and what we used to eat balsamic with and where it came from.

Pastry & Baking Arts students at our New York campus submitted original, decorative cookies for a Valentine's Day contest. These were three of our favorites.

On Sunday evening, Hollywood’s biggest stars gathered for the 92nd Academy Awards ceremony. After the award for Best Picture was announced, celebrities made their way to the Governor’s Ball, the Academy of Motion Picture Arts and Sciences’ official post-Oscars party. For the 26th consecutive year, legendary chef Wolfgang Puck and the Wolfgang Puck Catering team prepared the celebratory menu — with help from Institute of Culinary Education students for the first time.

It’s no secret that working with chocolate is a challenge. From temperature control to scientific measurements, a lot can go wrong. We checked in with three ICE alumni who continue to get it right, from creating organic bonbons to marketing chocolate for chefs, to see how the confectionery business is treating them.

Culinary Arts Chef-Instructor Michael Garrett and ICE alumni Adrienne Cheatham (Culinary, '07), Michael Jenkins (Culinary/Management, '06) and Kwame Williams (Culinary, '07), visited our New York campus for a panel moderated by James Beard Foundation Culinary Director Jameeale Arzeno in honor of Black History Month.