Learn about 2014 Intensive Sommelier Training graduate Bernice Cheng below as she discusses life after Somm School with ICC. Bernice shares her journey from working as a corporate finance lawyer before switching careers to pursue life as a professional sommelier. Following her ICC California graduation, Bernice founded xBorder Wines where she is now based predominantly in Beijing, Shanghai and Hong Kong.

Sarah Rich began working in restaurants in college. After graduation, she studied at The French Culinary Institute (FCI, now ICC) in Manhattan, where she received a strong foundation working one-on-one with such culinary greats as Chefs Jacques Pepin, Andre Soltner and Alain Sailac.

Marc Vetri, food entrepreneur and chef/founder of Philadelphia’s critically acclaimed Vetri Family of Restaurants, is a 1998 graduate of ICC’s Art of International Bread Baking Program and a 2005 Outstanding Alumni Award winner.

Pan dulce is a staple in Mexican culture and cuisine. Though they can be eaten at any time of the day as a snack or meal, they are typically enjoyed at breakfast. Some people estimate that there are over 2,000 varieties, but the most popular and widely-known is conchas!

“The International Culinary Center offered me not only knowledge of the field, but also the whole culinary world in New York City.”

This year’s first place winner of The Cookie Games at the International Culinary Center’s New York City campus came from Professional Culinary Arts student, Rebecca Ng, inspired by the umami-forward flavors of Japan. Her original cookie recipe, Umami Cookie, received the highest score among the 10 competitors judged by the likes of Anna Bolz (ICC Alumna & Pastry Chef at Per Se), Craig Koketsu (Corporate Chef of Quality Branded Restaurant Group), Stephanie Prida (Pastry Chef of The Grill, The Pool and Lobster Club), and Mark Iacono (Owner of Lucali)

”I’m not an office person. Being in an environment where I wasn’t behind a desk every day was important to me.”