Sometimes, a moment of inspiration can change the course of your career. Whether it’s an ah-ha! moment or a taste of something outstanding, it sets you on a new path of discovery. For Pastry Arts student Calvin Luk, his moment came during a visit to the York Cocoa House Chocolate Emporium in the U.K.

“The future of food is cooking — is all of us cooking,” said Melissa Clark on Monday night to a roomful of guests ranging from food industry pros to zealous foodies at the Institute of Culinary Education. The occasion was the third annual “The Next Big Bite” event presented by Les Dames d’Escoffier, and the question on everyone’s mind: what is the future of food?

In ICE's Chocolate Lab, students get to take part in the bean-to-bar chocolate process, giving them a firsthand education on the importance of ingredient sourcing, refining and selection. Below, I’ve compiled some surprising facts about the different stages of the chocolate making process.

In India, the mixture of spices in chai varies by region. Some chai blends contain various amounts cardamom — and some none at all. The same goes for ginger and black pepper; it all depends on regional tastes. During my travels throughout India, my favorite chai was a milky cup in Rajasthan, where the chai was ladled into a single-use clay pot, which was thrown onto the parched clay earth after using.

Sous vide cooking is one of the fastest growing trends in modern cooking, among restaurant chefs and home cooks alike. Despite the fact that sous vide was first used in restaurants around the same time that microwave ovens hit the market for home cooks, it’s still viewed as a very new technology. But one thing that has really changed about sous vide over the past 40 years is the price.

When you fall in love with food, the possibilities seem endless. One week, you’re exploring India’s spices and techniques; the next, you're making pasta by hand and imagining yourself working at a family-owned restaurant in Tuscany.

The role of a chef goes far beyond preparing food. Be it in a restaurant, culinary school, test kitchen or anywhere else, great chefs find a way to educate, inspire and create connections. They may seem secondary to the job of cooking, but these duties of a chef can often be more important than the meals themselves.

On October 20, 2017, ICE will host world-renowned Brazilian chef Alex Atala for the “ Recipes for a Delicious and Sustainable Future” dinner to benefit the MAD / Yale collaboration. The evening’s theme will be sustainability — one of ICE’s core commitments — as well as how chefs can be agents of change and, of course, exquisite food.

Apples aren't the only fruit we're excited for this fall — it's also cranberry season. If you're looking for delicious ways to mix cranberries into your baking repertoire, Chef Jenny has an irresistible idea for you: a flaky double-crust apple-cranberry pie that’s the perfect mix of tart and sweet — the best of both worlds. Serve warm with a scoop of vanilla ice cream or a spoonful of crème fraîche, and let the compliments roll in.