Between the world-renowned chefs that serve as ICC’s deans, our experienced chef-instructors and the countless alumni who have had breakthrough culinary careers after graduation, the alumni and faculty of our culinary school are experts in cooking and baking techniques all around the world — proven by the top-selling and award-winning cookbooks they’ve authored.

We all remember the dreaded summer reading list while growing up — a sure way to interrupt your plans at the beach, pool or park! But now, doesn’t the change in season start to get inspiring? How about a different kind of recommended reading list; one that will actually prepare you for a culinary career? Here are our top three picks from the ICC Library so you will be ready to get in the kitchen and pursue your culinary education!

Michael Chernow, the restaurateur behind The Meatball Shop, wasn’t really sure what he wanted to do with his life. In high school he was a jazz tubist. (No really.) Then he spent two years at Hunter College before realizing it wasn’t a good fit. So he left for California, chasing the dream so many others had before him: to become an actor. That fizzled.

In addition to my library duties, I am the coordinator of our Farm-to-Table program. It’s a personal passion of mine, so taking on this role here at ICC has been a real pleasure.

For over two decades, Chef Toni Lynn Dickinson has been teaching the next generation of pastry chefs, chocolatiers, cake decorators, bakers and more at ICC to excel in their professions. Her pastry creations, both in and out of the kitchen are well-thought out, flawlessly executed and leave a lasting impression for years to come. Just take it from some of her former students — many shared in comments on our recent Instagram posts that she was “fun to learn from,” and a “fantastic teacher.”