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."

Robin and Andréa McBride's wine business began in 2005, six years after meeting each other for the first time. Now their women-led, Black-owned winery aims to shake up the wine industry.

Culinary Arts Chef-Instructor Chris Arturo gained industry experience in New York and New Jersey, notably at the Saddle River Inn and the Ani Ramen House. He's also worked a few shifts at the James Beard House and knows a thing or two about butchery and charcuterie.

Whole grains, including whole wheat and brown rice, are carbohydrates from edible grasses in the Poaceae family. These plants produce small dry fruits called kernels, berries or grains. Pseudo-grains, like quinoa and buckwheat, come from a variety of other botanical families. Based on physical characteristics, nutrition profiles and culinary uses, we usually consider these a single group: grains.

Pastry & Baking Arts Chef-Instructor Sohrob Esmaili trained at Jean-Georges and Gramercy Tavern before moving to San Francisco to open the Proper Hotel’s eateries and conquering the Food Network show, Spring Baking Championship.

So, what is culinary school anyways? ICE alum Pamela Vachon (Culinary, '11) explains what the culinary school curriculum is like and some of the skills you'll be taught in the kitchen classroom.

Culinary school isn't a one-size-fits-all experience. With courses offered year-round at different times of the day, your time at ICE can range in length and fit into your schedule.

For a recent project, I have been looking at buying a flour mill and milling flour, but before investing, I wanted to know what the real differences are between fresh milled and store or purveyor-purchased flour. How do you make flour? Is it worth the effort? Is it better for you and does it affect how you use the flour in a recipe?