You can’t get a job without experience, but you can’t get experience without a job,” is a statement we’ve all heard before, and the reason why the externship program is in place.

After graduating from the Natural Gourmet Institute's Chef’s Training Program, Chloe Coscarelli broke onto the culinary scene as the first vegan chef to capture the prize on Food Network’s “Cupcake Wars.” Then, she has published three bestselling cookbooks, "Chloe’s Kitchen," "Chloe’s Vegan Desserts" and "Chloe’s Vegan Italian Kitchen." In her third book, Chloe proves you don’t have to give up pastas in creamy sauces, cheesy-style pizzas or luscious tiramisu to eat vegan. Plus, she adds some distinctly delectable twists to make vegan Italian cuisine every bit as delicious as the originals.

I once watched a chef dip crispy, fatty, fried chicken parts into a vat of just harvested honey – letting the light golden syrup coat the bird. My first impression was awe mixed with fear, but the taste made me swoon. It was enough to convince me that honey would always have a place at my table.