The sleepy Lake Erie town of Sandusky, Ohio, seems light-years away from the high-couture runways of Paris and Tokyo. Wendy Kromer has traveled that route — carving out successful careers both as a fashion model and a cake decorator, working with an array of industry superstars along the way.

Entrepreneur, author and TV personality Susan Feniger didn’t dream of a career in the restaurant industry. While studying business and economics, she worked part time for a chef and former army cook who suggested she shift to a focus on the culinary arts. In her last year at Pitzer College, Susan took that advice with an independent study at the CIA in New York. The project: design and create financial projections for a vegetarian restaurant. A few short years later, she found herself one of two women in the kitchen at Chicago’s famed Le Perroquet, where she met her business partner for the following 38 years, Mary Sue Milliken.

In Epicurious' four levels series, amateur and advanced home cooks prepare a comfort food alongside a pro chef from ICE and a food scientist.

We’re honored to announce that Dan Barber and alum Adrienne Cheatham (Culinary, '07) are joining us in New York City in May, while Wolfgang Puck and alum Matthew Leung (Culinary, '19) will be part of our Los Angeles campus’ first graduation commencement in June.

Though he started working in restaurants at an early age, Marc Johnson (Culinary, ‘04) never imagined his future in the kitchen. Listening to his gut and making a point to be selective with his jobs led him to a position creating desirable culture and inventive food for a large audience.

The move to cashless restaurants is an interesting one for many reasons. It is loaded with ammunition for political and discriminatory controversies and security issues. Is cashless classless? While most of us in the industry have strong feelings about it one way or the other, few are willing to speak out.

The legendary Balthazar Bakery alum shows Facebook viewers how to fold, slap and cut dough like a pro — and the science behind these techniques.

Timothy Hollingsworth is the chef and owner behind Downtown Los Angeles restaurant Otium, as well as C.J. Boyd’s Fried Chicken and Free Play at The Fields LA. You may know him from “The Final Table” on Netflix, which he won.

We tag along for a day in the life of an executive chef with a market-to-table menu at the Walker Hotel in Greenwich Village.

In March, Epicurious hosted Director of Culinary Operations Chef Frank Proto to be the professional chef in its video series featuring four levels of cooks, from amateur to food scientist. This episode's crowd-pleasing topic: hamburgers, just in time for spring entertaining.