Aarón Sánchez, the chef and owner of Johnny Sánchez in New Orleans and “MasterChef” judge, hosted a Hispanic Heritage Month celebration at the Institute of Culinary Education's New York campus.

Inspired by his maternal grandfather — a Vietnam War veteran turned cook — former Army officer Andrew Reinicke traded the front lines for the front of house.

On the latest episode of Epicurious' 4 Levels series, Art of Cake Decorating Chef-Instructor Penny Stankiewicz demonstrates elevating birthday cake by piping buttercream flowers and baking candy inside for the ultimate surprise.

Kenneth Peterson, Jr. (Culinary/Management, ’21) launched his career at two-Michelin-starred Providence in Los Angeles, hoping to one day open his own New Orleans-inspired seafood restaurant.

There are some Rosh Hashanah foods that you'll find on every table, while other dishes vary from household to household. Recipes for the Jewish New Year come in many flavors, and New York campus Dean of Students Lorne Feldman (Pastry, ‘04) shared his holiday specialties with us.

While pursuing a dual-diploma, Michael Kerner (Management/Culinary, ‘20) went for a meal at one of his favorite restaurants in Los Angeles, Michelin-starred Kali. A chance encounter with the restaurant's co-owners set him off on his culinary career path.

After selling the North Fork Table and writing a second cookbook, ICE alum Claudia Fleming (Culinary, ’88) is back at Union Square Hospitality Group as executive pastry director, a newly created role.

Culinary Arts Chef-Instructor Alan Kang shows students how to make dim sum and talks about his personal connection with this communal Chinese meal.

The Court of Master Sommeliers and the Institute of Culinary Education co-hosted the three-part Certified Sommelier examination at our New York campus last weekend.

After moving from Arizona to New York to enroll at the Institute of Culinary Education, Samuel Clonts (Culinary, ’12) quickly worked his way up through the city's fine dining scene. After opening his first restaurant, Sixty Three Clinton, he offers advice on menu development and culinary careers.