Andrea Tutunjian holds a degree in mathematics management from LeMoyne College and worked as a financial analyst for eight years before coming to the food industry. Tutunjian graduated from ICE and went on to work in the pastry kitchen at Le Cirque and the Rainbow Room. She also worked closely on recipe development with Nick Malgieri for several of his cookbooks. She began teaching at ICE in 1995. Her role is to coordinate and administer the school’s career training programs. She says, “I find my culinary voice through inspiring my instructors. I express it through leadership, education and curriculum development. I help my instructors find their culinary voices by inspiring them to be the best that they can be — extracting each person's individual talents and capitalizing on them.