Bret Csencsitz has more than 20 years of experience in the New York City restaurant industry. He launched his career under Daniel Boulud at Restaurant Daniel and Cafe Boulud, before joining Alfred Portale as the general manager at Gotham Bar and Grill, which became a downtown institution at a time when French restaurants in Midtown "reigned" as he put it.

Epicurious' 4 Levels series features an amateur and advanced baker preparing a classic dessert alongside a pastry chef from the Institute of Culinary Education. In the latest episode, Chef Tracy Wilk grinds her own five-spice blend into a powder for her pro take on carrot cake.

John and Sukey Jamison own Jamison Farm in Latrobe, Pennsylvania, where they raise organic, grass-fed sheep.

Single-use plastics is a phrase that, up until recently, wasn’t part of society’s vernacular. However, with a wave of statistics and awareness events, and million-dollar-raising KickStarter campaigns against plastic straws, people are finally paying attention.

Christina Ha (Pastry, ’10/Management, ’11) had a desk job five days a week when she first started her program at ICE. The founder and head baker of Macaron Parlour, which has two locations in New York City, was a student in the Pastry & Baking Arts weekend program.

As a cake artist, I think of mediums and techniques as my tool kit. Each cake is new and requires thought on what would be the best way to make the items that tell that specific cake’s story.

"We can start a revolution in pastry inside Brazil, where we can create nice cakes that can be eaten all over the world."

Our New York campus dean of Restaurant & Hospitality Management shares four business strategies for aspiring managers, restaurateurs and entrepreneurs.

Born and raised in California, Jessica Alferos grew up helping her grandparents and father cook family meals. She earned a bachelor’s in business management at Alabama A&M University and enrolled at the Institute of Culinary Education in 2018.

Who says trick-or-treating candy can't be homemade?