The James Beard Foundation announced its 2019 award finalists in Houston, Texas, today after releasing the list of semifinalists in February. Six restaurants with ICE alumni as chefs were on the initial list, three of which were nominated today.

In 2016, Yi Han and her family became vegetarians, and she enrolled in the Chef’s Training Program at the Natural Gourmet Institute (NGI). Yi flew from China to New York two days after being accepted last minute for the last spot in a class, with the intention of opening a vegan buffet restaurant after graduating. When Chef Instructor Richard LaMarita hosted a class pie competition, Yi’s artistic talent was exposed.

I always say, “If you want to truly know a culture… eat their bread.” In France, it could be the baguette; in Ethiopia, you’ll have injera; if you travel to parts of India, you’ll enjoy chapati; Italy will provide focaccia; in West Africa, you can sample a lovely flatbread called ngome. Here in America, there is cornbread.

Originally from Naples, Italy, Chef Daniele Uditi was raised in a food-focused family. He began his career in the food industry at age 12, cleaning the pizza ovens and baking loaves of bread at his family’s bakery in Caserta, Italy, before school each morning.

Institute of Culinary Education chefs are developing recipes with Italy's authentic Balsamic Vinegar of Modena. Here, Chef Barry uses the ingredient to add texture and acidity to a seafood dish.

Celine Beitchman grew up learning about natural foods from travel with her hippie parents and time living in Brooklyn and the South of France. She made her first meal at age 7 and began cooking family dinners at age 10 out of an affinity for food. And even at a young age, Celine recognized a connection between how she felt and how she ate.

We can’t all compete on “Chopped” or “Top Chef,” but everyone qualifies for ICE’s new menu of interactive challenges that put guests’ taste testing, chopstick dexterity and other entertaining food skills to the test.

We officially made it through the cold and dark winter months, and spring is here. It’s the season of renewal when fresh flowers bloom, birds start chirping, and the earth comes back to life. It’s also the time of the year when we start to see some of our favorite, vibrant produce pop up at the farmers market: vivid pink radishes, bold orange carrots and bright green asparagus. If you’re like me, you can’t help but gravitate towards these colorful fruits and vegetables. Ready to start cooking? Here are three delicious recipes to get you excited for spring produce.

When Rachel Yang (Culinary, ‘01) came to the United States from South Korea at 15 years old, she didn’t have restaurants in mind for her future. After an Ivy League education, she turned to culinary school out of curiosity and found the ratio of creativity to science that she’d been searching for.

Natural Gourmet Institute Founder Annemarie Colbin, Ph.D., was celebrated for her teachings on food, science and nutrition, concepts which are now more prominent than ever in the better food movement.