In the course of any career, there are moments that change everything. For young restaurant manager Jeff Yoskowitz, a disagreement with his chef—in specific, one phrase: “You don’t like it? Why don’t you do it yourself?”—was all it took to spark a life in the kitchen.

A lot can happen in the time between pitching and publishing a cookbook—especially when that process takes seven years. Aside from the endless edits, re-writes, negotiations and time in the kitchen, life happens: trends are fickle, science can change facts, and various moving parts may drift away. It’s enough to make anyone go nuts.

Seldom does a week go by without my receiving a dozen or more of emails, phone calls or text messages, all looking for answers. "Do you have a recipe for...?" "Have you ever tried...?" “What would happen if…?” Far from being a burden, I happily participate in these personal exchanges because I believe there should be no secrets in cooking.

When it comes to healthy, delicious cooking, there are few ingredients more tasty or versatile than nuts and seeds. That's why it's no surprise that the latest cookbook from the ICE family, In a Nutshell, is making big waves in the food community.

As the Executive Chef and Owner of Cull & Pistol in Chelsea Market, ICE Culinary Management alum David Seigal is literally at the center of New York City’s food scene. His refined take on seafood-centric dining has received raves in the Wall Street Journal, Zagat, Tasting Table and other publications. Today, David credits his success with 12 years of “blood, sweat and tears” cooking on the line, as well as his entrepreneurial business training at ICE.

It’s been nearly two years since Super Storm Sandy crashed onto the shores of New York City, particularly ravaging the up-and-coming neighborhood of Red Hook. ICE Culinary Arts alum Sohui Kim was a pioneer in the community’s restaurant scene, and her story emerged as one of the great Red Hook triumphs in the aftermath of Sandy. Today, her restaurant, The Good Fork, has become one of the landmarks of Brooklyn cuisine, bridging the gap between comfort food and fine dining.

Often, chefs demand perfection in the kitchen, obsessing over every minute detail. But sometimes, an ingredient's imperfections are exactly what makes a dish stand out. Take broken steamed rice: a bi-product of the milling process, the result is grain that, when cooked, has a softer and stickier texture than provided by perfect grains. Less expensive than intact varieties, broken steamed rice —occasionally referred to as Mali rice — is the base of many rich, homey dishes commonly found throughout Southeast Asia and West Africa.

Tariq Hanna’s first job may have been working the sandwich board at Sol’s Deli in Southfield, Michigan, but today he’s at the top of the food chain, running one of the country’s premier pastry shops, Sucré.