Here at ICC, our Intensive Sommelier Training program students learn how to taste and evaluate more than 300 bottles from around the world in just 10 or 17 weeks. Since ICC has the only program

Not to gip the Classic Culinary Arts Program, which taught me how to hold a knife, make a solid stock (and sauce), and how to buzz through a task list quickly and efficiently, but the Spanish culinary

Like many people, Elena found her passion later in life. In an interview, she admitted that her first love was reading; she studied English Literature in university and planned on pursuing a career in

The chef made his mark in 2001 with Laja, one of the first high-end restaurants in Baja California, and more recently with MeroToro in Mexico City. Both highly acclaimed places are on San Pellegrino’s

She started her career in newspapers at the Wilmington Morning Star and Raleigh News & Observer in North Carolina, followed by Time Inc’s FYI magazine, San Francisco Magazine and Time Out New York

Graduate of the Professional Culinary Arts program 2002 Prior to opening Zeppoli, Joseph Baldino honed his culinary skills at Vetri, Osteria, and in the kitchens of other top Philadelphia chefs

A graduate of Newcastle-upon-Tyne, Hamilton served in the Peace Corps in Thailand before moving on to her stellar career. Always on an endless quest to continue learning, she supplemented her

Inside ICC’s Intensive Sommelier Training “As the amount of wine Americans drinks continues to rise annually, so too does the number of people taking the Court of Master Sommeliers’ introductory exam

The afternoon, which featured unique artisanal treats and re-imagined classics, showcased the talents and limitless imaginations of pastry chefs. Alumni of ICC’s Professional Pastry Arts program

By Lindsay Morrison ICC Professional Pastry Arts 2016 I may have had a business card labeling me as a Sales Manager, but most people know me as Benny’s Baker ( #bennysbaker), an Instagram hashtag I

Hiroko Shimbo is an authority on Japanese cuisine with world-wide recognition. She is a chef-consultant for restaurants and food companies, trained sushi chef, cookbook author, media performer and

MAD4, curated by Rene Redzepi and Alex Atala, asked the question, “What is Cooking?” and created an insightful forum for chefs to demonstrate thought leadership on many global food issues. Inspiring