In my cake decorating and sugar art business, Sugar Couture, one policy that has not changed since the beginning is a requirement that all my work is custom. That provides an exciting opportunity to find creative ways to make things happen for each client, like a custom chocolate mold.

Marc Melvin (Culinary, '21), has worked at iconic Italian restaurant Rao's in East Harlem for nine years. He's come to the Ģ����Ƶ to pursue a double diploma in the hopes of one day opening his own Italian eatery.

Ellen Bennett, the founder of apron company Hedley & Bennett, offers advice for aspiring chefs and entrepreneurs.

Betsy Wiegand (Culinary, '20) shares her experience from extern to sous chef at Great White, a trendy restaurant in Venice Beach for which she's been promoted to head chef of an outpost.

Aarón Sánchez, the chef and owner of Johnny Sánchez in New Orleans and “MasterChef” judge, hosted a Hispanic Heritage Month celebration at the Ģ����Ƶ's New York campus.

Inspired by his maternal grandfather, a Vietnam War veteran-turned-cook, former Army officer Andrew Reinicke (Health-Supportive, '21) found his true calling at the Ģ����Ƶ.

On the latest episode of Epicurious' 4 Levels series, Art of Cake Decorating Chef-Instructor Penny Stankiewicz demonstrates elevating birthday cake by piping buttercream flowers and baking candy inside for the ultimate surprise.

Kenneth Peterson, Jr. (Culinary/Management, ’21) launched his career at two-Michelin-starred Providence in Los Angeles, hoping to one day open his own New Orleans-inspired seafood restaurant.

There are some Rosh Hashanah foods that you'll find on every table, while other dishes vary from household to household. Recipes for the Jewish New Year come in many flavors, and New York campus Dean of Students Lorne Feldman (Pastry, ‘04) shared his holiday specialties with us.

While pursuing a dual-diploma, Michael Kerner (Management/Culinary, ‘20) went for a meal at one of his favorite restaurants in Los Angeles, Michelin-starred Kali. A chance encounter with the restaurant's co-owners set him off on his culinary career path.