The Institute of Culinary Education has two free online classes coming up and a diverse menu of virtual classes each month. Make game day food, Valentine's Day desserts or international cuisine with our professional chefs via Zoom.

Amy Baer Robinson (Culinary, '20) has deemed herself an artist from an early age. Whether creating musical compositions for award-winning films, like Hugo and The Hobbit Trilogy, or sharing her culinary knowledge with those around her, Amy feels most rewarded when expressing herself through creativity. After a life-changing move from New York to Los Angeles, Amy decided to pursue a lifelong dream of becoming a chef by enrolling at the Institute of Culinary Education.

My exploration into the art of fermentation has led me down a fascinating and winding path, intertwined with science, craft and cultural history, including most recently, a cooperage to learn more about barrel coopering's impact on the culinary world.

Artisan Bread Baking Chef-Instructor Carmine Arroyo has been a pastry chef for more than 15 years — that's a lot of experience working with flour. In the video below, he demonstrates how protein content affects the structure of baked goods.

Yale history professor and author Paul Freedman has been entrenched in American food and cuisine for decades. In January 2021, he joined the Institute of Culinary Education for a live stream featuring the importance of restaurants in society and the influential eateries that shaped the restaurant industry as featured in his book, “Ten Restaurants That Changed America.”

In recent years, you may have seen the term “infrared” applied to cooking technology, especially in the realm of grilling. In my latest book, “The Infrared Grill Master,” (Ulysses Press 2020), I explore what infrared cooking is, how it differs from other methods of cookery, and if it's worth the hype. Here's a preview.

When Wonjei Hwang (Management, ‘16) came to the United States from Seoul, South Korea in 2002, he had no entrepreneurial or hospitality aspirations. Nearly two decades and a diploma later he owns a cafe and an award-winning roastery.

Chef Alan grew up with family restaurant experience and went on to work in some of Los Angeles' popular restaurants, from Republique to Hinoki and the Bird to Bon Temps, with a culinary education.

Self-proclaimed philanthropist and seafood aficionado, Brandon Kaufman (Culinary, ‘20), attributes fond childhood memories with leading him to where he is today. A native of Long Island, New York, he grew up fishing the Atlantic waters with his father any spare moment they had to get out at sea. At first, Brandon had plans to join his family's taxi business; however, changes in the industry, a life-altering trip and the pandemic opened new doors for this eager and driven culinary entrepreneur.

As a child in Queens, Charles Taylor (Pastry, ‘19) would bake box cakes and sell them at his church fair. He then dedicated 30 years to martial arts before pivoting back to pastry at the Institute of Culinary Education.