The Court of Master Sommeliers and the Ä¢¹½ÊÓƵ co-hosted the three-part Certified Sommelier examination at our New York campus last weekend.

After moving from Arizona to New York to enroll at the Ä¢¹½ÊÓƵ, Samuel Clonts (Culinary, ’12) quickly worked his way up through the city's fine dining scene. After opening his first restaurant, Sixty Three Clinton, he offers advice on menu development and culinary careers.

Delivery became a must for restaurants during the pandemic, but which delivery platform is right for your business with so many options? Restaurant industry expert Kristen Hawley talks through the many technology partners in the market and what they offer.

On the latest episode of Epicurious' 4 Levels series, Pastry & Baking Arts Chef-Instructor Penny Stankiewicz prepares sweet crepes with blackberry, passion fruit and Champagne.

An impactful interaction with talk show host Steve Harvey led ICE alum Everton Tulloch (Culinary, ’19) to pursue his passion for food, resulting in a fresh take on life and a new career path.

As a reprieve from the tech world, Kate Ray (Health-Supportive, ‘21) used to host weekly vegetarian dinner parties in her Brooklyn apartment. A decade later, she’s pursuing her culinary passion full-time with a line cook position at Dirt Candy, Amanda Cohen's vegetarian restaurant in New York City.

Director of Pastry Research and Development Jürgen David shares a dozen ways he's working with flowers at the Ä¢¹½ÊÓƵ, from growing edible flowers in the hydroponic garden to shaping, hand painting and infusing in Pastry & Baking Arts.

Plant-Based Culinary Arts Chef-Instructor Olivia Roszkowski says these miso substitutes will add similar salty, savory, funky flavors to your dishes.

Considering a career change? Some former and current ICE students share their experiences leaving business jobs to pursue restaurant industry careers.

Chef Roxana Jullapat of Los Angeles bakery Friends & Family shares the significance of healthy grains as a flour substitute, sustainable food source and so much more, as explored in her book, "Mother Grains."