In the past few years, macarons have become a staple in the New York pastry scene, but when ICE Pastry & Baking Arts and Culinary Management alum Christina Ha first conceived of Macaron Parlour, they were far from your everyday treat. With flavors that expand beyond traditional French offerings, Christina has always pushed the boundaries of creativity, and her latest venture— the city’s first “cat café”—is yet another unexpected innovation. We caught up with this entrepreneurial career changer to learn about her sweet success.

Think you could launch a successful business on a $300 budget? That’s just what ICE Pastry & Baking Arts alum Julian Plyter did, selling his whimsical ice cream sandwiches at the Hester Street Fair before opening a storefront for his beloved Melt Bakery on the Lower East Side. From sustainable, locally sourced ingredients to an innovative business strategy, there are more than a few ingredients fueling Julian’s ice cream dreams. We caught up with this entrepreneurial alum to learn more about his professional path.

As a culinary student with a graduation date looming in the not-too-distant future, securing my externship has recently been at the forefront of my mind. Luckily, I was able to secure a placement at Tasting Table—an amazing food media outlet—that I cannot wait to start. However, making that choice wasn’t easy.

I’ve always believed that the relaxed pace of summer presents the perfect time to gather a list of reading material—both to recharge our batteries with fresh ideas and bone up on basic technique. I recently surveyed my own bookshelves, as well as the carefully curated collection at Kitchen Arts and Letters in New York City, to create a list of the volumes I’ll be reading (or re-reading) this summer. It’s a diverse selection that offers something for everyone, from culinary students to working chefs—and even enthusiastic home cooks!

In 2003, Richard Capizzi became the first pastry chef (not to mention the youngest) to ever sweep the awards at the U.S. Pastry Competition. From there, he honed his skills at the heart of Thomas Keller’s Restaurant Group, rising from a sous chef at Per Se to the executive pastry chef at both Per Se and Bouchon Bakery within a mere two years. Today, as the pastry chef for both Lincoln Ristorante and the Patina Group, Richard is known for translating the flavors of his Italian heritage into some of the country’s most inspired desserts.

It may be hard to believe, but ICE instructor Max McCalman’s passion for cheese did not spring from a childhood in France, Wisconsin or another dairy-rich region.

Before coming to culinary school, I was convinced that I wanted to work in a kitchen every day. I had some concerns about where my ICE education would take me, but as school went on, I discovered more about myself. I realized that while I loved being in the kitchen, I was really enjoying my Culinary Management classes. So for a time I began to see myself working in restaurant operations, but then I started leaning back toward the idea of kitchen work.

Bread has never occupied such an important place at the American table.

As the executive pastry chef at Bobby’s Flay’s New York City restaurant, Gato, as well as his Bahamas and Las Vegas locations of Mesa Grill, ICE Pastry & Baking Arts alum Clarisa Martino knows what it’s like to have every eye on her. In her 11 years in Chef Flay’s kitchens—her first position was her ICE externship at Mesa Grill—Clarisa has more than earned her stripes, gaining such accolades as a 2013 “Top Ten Pastry Chefs in America” award from Dessert Professional magazine.

“Everybody thinks they know how you should run your restaurant,” says Culinary Management instructor Vin McCann. “But what really matters — and what I focus on as a consultant — is the early stages of a project. The initial choices can make or break. If you start on the wrong foot, you’re likely to end up crippled.”