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I’ve only been in culinary school for four months, and I’ve already learned so much. Training with some of the most amazing chefs has taught me not only pristine cooking skills but also some

The “line”, a stressful environment in the kitchen full of heat, noise and controlled chaos. Adrenaline and your team get you through the next “push” as the tickets pour out, just like water out of a

In honor of the Lunar New Year this Saturday, January 28, Director of Pastry Operations Jansen Chan shares his recipe for a classic french pastry with an Asian twist. In collaboration Sinovision, Chef

1. CHEF JÜRGEN DAVID, ASSOCIATE DIRECTOR OF PASTRY VIENNA, AUSTRIA “One of my favorite childhood memories was going to the big Christmas Market in front of Town Hall in the heart of Vienna. The

Uprooted by the communists, little Eui Don Joo, his eight siblings and their parents put what belongings they could on their backs and walked south. The family had been landlords and farm owners in

In 1891, Carnegie Hall was founded on the premise “…that this hall will intertwine itself with the history of our country.” (Andrew Carnegie, 1890) 128 years later, aspiring chefs and sommeliers join

Written by Sara Quiroz ICC Librarian Our friends and neighbors at Phaidon have extended a special offer to the ICC community – a discount on two new titles; Aska and Room for Dessert. Both of these

Since graduating from ICC’s Professional Culinary Arts program in 2011, Victor has developed a multi-faceted career in the food industry by working for Michelin Star fine-dining restaurants, causal

Written by: Mark Duesler, Chef Consultant for the Food Service Technology Center My name is Mark Duesler. I am the Chef Consultant for the Food Service Technology Center (FSTC), a resource for

This month, Alan Tardi, award-winning wine author, joined us for an enlightening discussion comparing Champagne and Prosecco. He taught us about the obvious differences, while focusing on the many