Pastry & Baking Arts student Victor Guzman has fulfilled his dreams of working in commercial photography and serving in the United States Marine Corps. Now, he’s pursuing a new form of artistry with his third career goal — professional baking.

These fall-themed cookies, created by Chef-Instructor Penny Stankiewicz, have a decorative pumpkin at their center, making them perfect for both Halloween and Thanksgiving.

Born and raised in Seoul, South Korea, Inae Tirado (Pastry, '13) displayed an aptitude for art at an early age. This led her to a brief stint studying architecture and a few years as a fashion consultant at Gucci before she moved to the United States to learn English. It wasn’t until she watched “Cake Boss” for the first time that she explored the possibility of expressing her creativity through baking. Now, her mind-blowing, hyper-realistic cakes are a TikTok sensation.

Occupancy rates indicate signs of recovery following the impact of the pandemic on the hotel industry, and major hotel groups share their updated safety protocols and outlook for hospitality professionals.

Before enrolling at the Institute of Culinary Education, William “Mac” McCloskey (Culinary, 18) went from Boston University to public relations to professional poker player to employee No. 1 of a startup, where he stayed for 15 years. Today the career changer and former city dweller left Los Angeles to feed Missourians, cooking one farm’s crops for community supported agriculture (CSA) farm share members.

After graduating from Connecticut College, Scott Carney, MS, knew that the expected career path for his major wasn’t right for him. He alternatively landed his first wine job and spent three decades in the restaurant industry before transitioning to full-time teaching.

Chef Palak traces the spread of India's spice-laden dishes back to Portuguese, French and British colonization and shares a modern vindaloo curry recipe.

Despite growing up eating packaged tortillas, “Eat Mexico” author Lesley Tellez has become a corn tortilla evangelist. Recently, she shared the history and magic behind authentic, corn tortillas with ICE students at a virtual event.

Doctors Swana de Gjisel and Jonathan Waitman have joined the Institute of Culinary Education to explore culinary medicine applications for chefs, health care providers and cooking enthusiasts. Here, Dr. Jonathan shares how he became interested in food and nutrition personally and professionally.