Just this year, Chef Sarah Welch’s restaurant, Marrow, was nominated for a James Beard Award and named one of Eater’s 16 Best New Restaurants in America. Her restaurant, where she is the Executive Chef and Partner, is arguably one of the hottest restaurants of 2019— not just in Detroit, but in America. So, who is the 2010 graduate of our Professional Culinary Arts program?

Women of the culinary world unite! The inaugural Food for Thought series at the International Culinary Center kicks off with an event to celebrate the diversity of women in the industry, while tackling important topics through a guided discussion tackling key issues such as family & work balance, equal pay, breaking the ‘boys club’ and much more.

By Carmela Fiorica ICC International Bread Baking student I always wanted to attend culinary school. I remember walking down Broadway and passing the school back when it was The French Culinary Institute. I’d tell myself “One day I’ll get there!” But life takes over, things come up, and I worked in healthcare for 20 years. The thought of attending school was always in the back of my mind, until finally opportunity knocked, I opened, and my “someday” finally came.

By Rachel Lintott ICC’s Associate Wine Director Certified Sommelier Each with a flute of pink bubbles in hand, ICC’s Intensive Sommelier Training students all sat down at the long, wooden table in CooperVino’s private dining room/education salon. “I’m going to ask you all to guess what this is. You’ll never guess what it is,” exclaimed owner Michele Snock as she graciously greeted the class. A 2009 Intensive Sommelier Training graduate herself, Snock is now the owner of the recently opened wine bar and retail space in downtown Cupertino.

By Jacquetta Lannan International Culinary Center Alumnus Professional Culinary Arts 2012

By Olivia Hamilton ICC had a sweet treat yesterday with Chef Jacques Torres, also known as Mr. Chocolate. He is multitalented in the world of desserts, but one of the most impressive disciplines he practices (in my opinion) is his work with sugar. As a current Level 1 student in the Culinary Arts program, it’s exciting to see how the other half (pastry) lives.

By Sara Medlicott, ICC Librarian For most people the term Italian food brings to mind pasta, pizza, meatballs and lots of red sauce. While that is, of course, a part of the tradition, region by region throughout Italy many other dishes combine to create a complex cuisine. There is something for everyone, even the tomato adverse and carb fearful. Here in the library, we have a wide selection of Italian cookbooks, including many that focus on specific regional recipes. If you’re ready to see what more Italian cooking has to offer, stop by and check these out!