Culinary Arts graduate Elizabeth Meltz worked for B&B Hospitality Group for more than a decade, from stints as a banquet chef and kitchen manager at Del Posto to her role as director of environmental health at Eataly, before she took the same position at Dig Inn this summer. Here, she shares a recap from her group’s inaugural Solution Sprint.

Adam Perry Lang is one of America’s leading authorities on dry aging, but he’s certainly not one to brag. His reason for creating an “environmental chamber” — a subterranean dry-aging room beneath his eponymous eatery, APL Restaurant — goes to the heart of what he strives for as a chef: to care.

The Accrediting Commission of Career Schools and Colleges honored Kerry Brodie (Culinary, ’17) at its annual Professional Development Conference on Sept. 27.

It has become fairly common to find a sturdy rectangle box in the kitchens of your favorite restaurants, with chefs occasionally fanning the odd-looking contraption and peering cautiously into the void. Inside this little gem is a true treasure and a chef’s pleasure.

Chinese food has taken on a life of its own in New York City, where regional specialties and new concepts are constantly redefining the cuisine. Here’s where critics and locals are slurping to celebrate the latest resurgence of the long-celebrated comfort food.

Emma Winkler is pursuing a dual diploma in Culinary Arts and Restaurant & Culinary Management at the Institute of Culinary Education's Los Angeles campus. She dreams of opening her own restaurant one day.

Every year the “flavor forecasters” of our industry claim that, “Indian food will be the next breakout cuisine!” I always take notice — being half Indian and the founder of an Indian food company — but sadly, it never pans out. What has panned out, however, is a steady build of interest in and appreciation of the cuisine as it makes its way onto more grocery store shelves and cooking shows and into delivery meal kits. It transforms in exciting ways in the hands of genre-bending second-generation Indian chefs.

Front desk supervisor Uri Nemirovsky (Hospitality, ’17) meets high-stress situations with a positive mindset. In two-and-a-half years with Marriott International, he still finds something new in each day of work.

The Institute of Culinary Education hosts more than 500 special events a year at our New York campus in Brookfield Place. The department’s lead chef-instructor, Philipp Hering, develops a new hands-on menu every season for these cooking parties, corporate gatherings, birthdays and anniversaries, and team-building exercises.

My travels, as I’m sure most readers can relate, are driven by food. Gastronomy is always a good excuse for the journey, so having noticed my social streams fill up with images of pasteis de natas, Lisbon’s iconic pastry, I’ve had Portugal on my destination shortlist. As luck would have it, my family suggests this destination for a group vacation and without hesitation I say, “let’s do it.” The country delivers on many levels: architecture, panoramas, history, weather, and, as I anticipated, gastronomic offerings.