Growing up, Suzanne Cupps (Culinary, ‘05) didn’t like to cook. It wasn’t until she moved to New York after college that she became interested in food. Here, she enrolled in ICE’s Culinary Arts program, which led to jobs as a line cook at Annisa, sous chef at Gramercy Tavern, and most recently, executive chef at Untitled. Her newest endeavor is a first as opening chef at 232 Bleecker, Dig Food Group’s first full-service restaurant.

The best thing about my arepas is that they’re not your typical arepas. Traditionally you have Colombian and Venezuelan versions: Colombian has a little piece of cheese on top and Venezuelan is stuffed. I put everything on top. Mine are a combination of both and add secret ingredients to change the texture. All arepas have corn flour and water and are cooked on a griddle or sauteed. Mine are fried.

One of the many draws of a culinary career is the endless options of paths available. Chefs who start off on the line may one day find themselves working in research and development at a meal kit concept, as a food stylist behind the scenes of a morning show or even in education. Graduates in food media often pursue a food magazine test kitchen, where they can combine R&D, editorial and cooking.

Epicurious' 4 Levels series features three chefs making their takes on classic dishes, followed by analysis from a food scientist. On this week's episode, the lead chef of our Culinary Arts program, Barbara Rich, prepares a flavorful chicken dish with crunchy bread salad.

The correlation between food and science has never been more evident. In modern times we are thinking critically, not just about what tastes good to us, but why it tastes good. We are learning that deep within our sensory receptors, our tongue, eyes, ears and nose are tuned to seek and relish certain aspects of a well-composed dish.

Finally, we’re onto the fifth and final module and there is only a week of classes left. Ah! This module focuses primarily on garde manger, which refers to the cold station. We’ve touched on everything from hors d’oeuvres, canapés and pâtés, to terrines and charcuterie. Let’s just say, some were prettier than others.

A departure from New York’s traditionally successful chefs, Fredrik Berselius did not enlist in cooking with a militaristic approach, he doesn’t pride himself on staunch adherence to classical French technique, and there is far less formality to his tasting menu than two Michelin stars and 13 courses imply. At Aska, visitors are participating and experiencing rather than routinely dining or being entertained.

The ICE chef of Chanson Patisserie, Hakkasan and Gordon Ramsey fame shares his pro techniques for balanced and smoky Thanksgiving pie.

Just in time for the holidays, the latest episode of Epicurious' 4 Levels series showcases mashed potatoes three ways. Director of Culinary Research and Development Barry Tonkinson elevates his creamy and rich take by smoking hay.

As Thanksgiving approaches, I’m more excited about the sides than I am about turkey. A traditional Thanksgiving meal consists of turkey, stuffing, mashed potatoes, gravy, cornbread, cranberry sauce, green bean casserole, sweet potato casserole and some type of dessert. Luckily, I’ve found the best vegan recipes to replace all of these traditional dishes.