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.

If you’ve roamed the main hallway at the Institute of Culinary Education’s New York campus in the last few months, there’s no doubt you’ve noticed a few odd-looking devices on display — contraptions that look like they belong in a chemistry lab more than a kitchen. In fact, these machines were born in the laboratory, but in recent years their role in culinary pursuits has expanded.

It’s almost that time of year when murkier skies roll in and the leaves begin to show off their warming autumnal colors. The scent of pumpkin spice seems to invade every simple pleasure, from coffee to candles, and for me, the stars of the vegetable world are boastful in flavor.

Jose Rivera Berrios grew up in Puerto Rico and served in the U.S. Air Force before enrolling at the Institute of Culinary Education in 2017. After tasting tapas in Spain and bratwurst in Germany during his time in the military, Jose set out to learn about global ingredients at ICE.

When I really need a vacation but don’t have much time, here’s how I choose a three-day weekend destination. First and foremost, the city has to have good food (and drink). Second, it has to be within a two hour or so flight from my home airport. Third, it should have some other redeeming qualities such as a great music or art scene, interesting history, museums, etc. I may not have the time, but I’ll have options.

Jared Male studied film in college while working part time in kitchens and catering. When working with food proved more satisfying, he changed his career path by enrolling in the Institute of Culinary Education’s Restaurant & Culinary Management program in 2009.