The vision for With Warm Welcome has been to amplify and humanize Asian American chefs, restaurateurs and founders by producing podcasts, programming experiential events and creating meaningful collaborations.

ICE alumni diversify restaurant, bakery and private chef revenue with retail products from pasta sauce to spice blends to frozen cookies.

Health-Supportive Culinary Arts and Pastry & Baking Arts Chef-Instructor Stephen Chavez gained experience at event venues like Santa Anita Park and restaurants like Caffe Opera and Bakery before becoming an educator. He brings 15 years of teaching experience to the Ģ����Ƶ's Los Angeles campus.

Restaurant business leader Sam Bakhshandehpour shares his approach to negotiating and securing restaurant leases as operators and landlords navigate the economic effects of the pandemic.

Private chef Adrienne Cheatham (Culinary, '07) shares how she connected with a co-author, agent and other contributors to the cookbook development process before writing outlines, editing, testing recipes and pitching her idea to publishers.

Micaela Diamond shares her shift from the performing arts to culinary arts and how both creative dreams became realities in New York City. After Broadway shutdown during the pandemic, she enrolled at the Ģ����Ƶ, and now her stomach sings.

PPP1 has come and gone. PPP2 is a distant memory for most. The American Rescue Plan (ARP) Act of 2021 includes the Restaurant Revitalization Fund (RRF), hard-fought-for grants for the hospitality industry. Tribeca's Kitchen Director of Operations Rick Camac shares his take on this round of restaurant relief.

Arnaud Bignon is the general director of Spondi in Athens, where he began as head chef in 2005, earned two Michelin stars in 2008 and ranked No. 69 on the World's 50 Best Restaurants list of 100 in 2011.

Chef Jürgen David brings more than 20 years of education experience to the Ģ����Ƶ. He grew up in Austria, studied culinary and pastry after an apprenticeship, and then gained experience around Europe. Here's how his career path led to instructing at ICE.

Recent Health-Supportive Culinary Arts graduate Shennari Greens has opened Cadence, a vegan soul food restaurant, with instant acclaim from the New York Times, James Beard Foundation, Tasting Table, Resy and VegOut. Here's how she pursued her plant-based culinary career at ICE.