Growing up in an Italian household, I would always come home to a house filled with many delicious aromas. My mom would have sauces boiling on the stove while making one of my favorite desserts, banana bread, which was also the first dessert I mastered. My mom would always be the cook and I eventually took on the role of the dessert maker. I guess you could say that’s how I fell in love with baking. After dinner each night, my family couldn’t wait to see what kind of dessert I had chosen to make. It was most likely something with chocolate, since I basically eat, breathe, and drink chocolate!

As Thanksgiving nears, I wanted to share this simple and delicious side dish for your holiday table. It is inspired by a recipe for glazed carrots with hazelnut gremolata from the Level 3 curriculum of the Professional Culinary Arts program.

Adam Lathan, co-founder and Executive Chef of The Gumbo Bros., is a native of the Gulf Coast of Alabama and a graduate of ICC’s Food Business Fundamentals program. In 2016, he and his business partner Clay opened their first location in Brooklyn to rave reviews. He recently joined ICC students for an Ask the Alumni event where he shared his experiences and advice on opening your first restaurant …as well as some secrets to making a great Gumbo.

Chef Borowitz has created quite a sensation with his intimate and unpretentious Café 48 in Tel Aviv. Blending traditional European Jewish cuisines with modern influences inspired by his time in New York City, his menu ranges from sophisticated take on tongue, pickled herring with aioli and dashi to shpondra, a sandwich of short ribs confit, pickles and challah.

Recently, I had the pleasure of interviewing IST grad Alan Lane recently about his experience at ICC and his transition from a U.S. Army officer to a Certified Sommelier . His passion is so infectious; I decided to let him enthrall you with the story of his journey in his own words.

International Culinary Center Dean of Classic Studies André Soltner, America’s first celebrity chef, gives Vanity Fair a lesson in making the perfect omelet.

Long before this collaboration came to be, Anthony Nichols '09 (pictured on the right with culinary director Mario Rodriguez ’09), kindly sent us a thoughtful essay about the first time he created a Dinner Lab experience. It’s a perfect sentiment as we start our celebration.

A feature on 2004 Culinary Arts graduate Judy Joo in Bloomberg!