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So why does ICC love NYC Restaurant Week? With many of our 15,000+ alumni still working in NYC, many of the restaurants on this year’s list feature ICC graduates leading the kitchens of our favorite

There are times when you’re so tired from work, but still can’t hate it because you love what you do.” – Jae Lee ICC: WHAT WERE THE STEPS AND THOUGHTS THAT LEAD YOU TO THE DECISION TO ATTEND THE ICC

From March 20-23, New Yorkers had the chance to experience a taste of Provence with a spotlight on the region’s best chefs and its iconic dishes. ICC was proud to host the educational series of the

The main reason why I chose ICC was because of the full immersion program. So, in my research, I knew that a student here could graduate in 6 months but being taught what they teach in other schools

Incorporating their shared passion for food and common entrepreneurial goals, Kiah and Carla are the successful owners of a Bay Area-based catering company that aims to aim to bridge the gap in

Judy’s love for food and cooking began at home, where she often watched her mother cook authentic Korean dishes. Growing up in a bi-cultural environment and having a worldly lifestyle allows her draw

Thanks to the career adviser, Nicole Harnett, I was pointed in the direction of Rosewood Sand Hill and Madera restaurant in Menlo Park, a five star resort and fine dining restaurant. I began in

This month, ICC welcomed Christina back to her alma matter for a discussion about the inspiration behind her latest cookbook, Milk Bar: All 51�Թ� Cake, and how she’s developed as an author and pastry

With dreams of becoming a professional musician, Zimmerman spent much of his 20s working in restaurants to support his musical career. He soon realized, however, that he loved working in kitchens more

By Jackie McMann-Oliveri, PHR Director of Human Resources – Bobby Flay Restaurants and ICC Food Business Fundamentals Lecturer When asked to write this article, of course, I was stoked! Then I thought

His culinary mark began with Zahav, the pioneering modern Israeli restaurant that puts the diverse cuisine of Israel on the map, and extends to Federal Donuts, Abe Fisher, Dizengoff, Goldie, and the

By Sara Medlicott, ICC Librarian Tama opened her talk with the concept of stewardship and how important that is for foragers. There is a huge spectrum from abundant to endangered plants and it’s