Cookbook author is a path that many culinary school graduates have pursued, often alongside primary work as a chef, caterer or recipe developer. Dozens of cookbooks are credited to those who sought their culinary, pastry or management education at ICE, from celebrity chefs to independent restaurant owners, covering culinary topics from modernist cuisine to chocolate.

Michael Lomonaco is the executive chef and co-owner of two New York City restaurants, Porter House Bar and Grill and Hudson Yards Grill.

Pastry & Baking Arts student Victor Guzman has fulfilled his dreams of working in commercial photography and serving in the United States Marine Corps. Now, he’s pursuing a new form of artistry with his third career goal — professional baking.

Born and raised in Seoul, South Korea, Inae Tirado (Pastry, '13) displayed an aptitude for art at an early age. This led her to a brief stint studying architecture and a few years as a fashion consultant at Gucci before she moved to the United States to learn English. It wasn’t until she watched “Cake Boss” for the first time that she explored the possibility of expressing her creativity through baking. Now, her mind-blowing, hyper-realistic cakes are a TikTok sensation.

Occupancy rates indicate signs of recovery following the impact of the pandemic on the hotel industry, and major hotel groups share their updated safety protocols and outlook for hospitality professionals.

Before enrolling at the Ģ����Ƶ, William “Mac” McCloskey (Culinary, 18) went from Boston University to public relations to professional poker player to employee No. 1 of a startup, where he stayed for 15 years. Today the career changer and former city dweller left Los Angeles to feed Missourians, cooking one farm’s crops for community supported agriculture (CSA) farm share members.

After graduating from Connecticut College, Scott Carney, MS, knew that the expected career path for his major wasn’t right for him. He alternatively landed his first wine job and spent three decades in the restaurant industry before transitioning to full-time teaching.

Chef Palak traces the spread of India's spice-laden dishes back to Portuguese, French and British colonization and shares a modern vindaloo curry recipe.