As far back as I can remember, I’ve been influenced by food. My parents owned a diner where I spent my early childhood, and my late, paternal grandmother also ran a little place before I even existed. I have been cooking for more than half my life, and in my 15 years of experience in the culinary world I’ve gone from career classes in high school to working in several places of various styles and concepts to co-owning a little eatery of my own. But in my home state of Alaska, the economy really hit us hard. Sadly, I was forced to close our little hole in the wall, which was devastating.

Chef Phil's new winter dish has three elements: vegetables, fish and a vinaigrette. Here's how the special events lead chef-instructor developed the seasonal special and a sneak peek at other available menu items.

In the Center for Advanced Pastry Studies’ (CAPS) March class, Pastry Chef Nicolas Botomisy will share his experience from Michelin-starred restaurants and luxury hotels in France, the U.K., Japan and the U.S.

Institute of Culinary Education instructors and alumni are playing around with this lesser-known style of pizza, which is made with some alternative flours that give it a unique texture.

Earlier this month, The New York Times announced ICE's new Natural Gourmet Center, the exclusive home of the nation's first accredited health-supportive, plant-based curriculum. Today, the Los Angeles Times adds that the Health-Supportive Culinary Arts career training program will be offered in Los Angeles for the first time in April.

Marlene Poynder shared her unique career path to world travel and sales success at the December iteration of Meet the Culinary Entrepreneurs. The seasoned hotel GM didn’t move from her hometown of Perth, Australia, until the age of 30 and managed to become one of the first female general managers for both Hyatt and Hilton.

In mid-December, I was invited to visit AeroFarms’ global headquarters in Newark, New Jersey. Aerofarms is the world’s largest vertical aeroponic farm that’s growing healthy, delicious and nutritious food with award-winning technology.

If your New Year’s resolution is to grow professionally and be more dialed-in, one easy way to do that is to soak up one of these podcasts, which are ideal for budding culinary professionals.

Zoe Nathan (Culinary, ‘01) turned away from male-dominated, nighttime kitchen life when she found strong, tough women like herself in pastry. Now co-owner and head baker of the Rustic Canyon Family of Restaurants, she is grateful for everything cooking has given her since she decided she wanted to make a career of working with her hands.

Institute of Culinary Education chefs are developing recipes with Italy's Balsamic Vinegar of Modena, and Director of Sustainability Bill Telepan incorporates the authentic ingredient into an indulgent seafood dish.