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Christina Tosi’s new flagship location of Milk Bar—you know, the bakery that everyone is obsessed with (including us!)—is a must visit. With create your own cookie and cake stations and a mini convenience store stocked with the CEO and ICC alumna’s favorite snacks, you won’t want to miss out on this playground of sweet treats from the imagination of Christina Tosi.  about the new location in Eater New York.

Turkey tips from the pros!  what ICC’s Director of Culinary Arts & Technology Chef Hervé Malivert recommended to CBS New York to create the perfect turkey for your Thanksgiving table.

ICC alumnus Alex Roberts just celebrated 20 years of operating Restaurant Alma in Minnesota. his interview in Star Tribune to learn how he’s grown as a CEO + Restaurateur and what it’s like to be one of the best restaurants in the Midwest.

Want a new snack that you can feel good about? Professional Culinary Arts graduate Kyle Fiasconaro is brewing up something delicious with his line of crackers! Brewer’s Crackers is a “spent grain” cracker company driven to reduce food waste in the craft brewing industry.  about it in The Upstocker.

Check out the review of ICC graduate, Chef Meny Vaknin’s Mediterranean restaurant MishMish in North Jersey! Recently renovated, critics returned to the restaurant and couldn’t get enough of his delicious food inspired by his childhood. Read the review .

Erika Nakamura, along with wife & business partner Jocelyn Guest, recently opened J & E Small Goods to focus on sustainable sausage.  their interview in Bon Appétit to get insights into the world of owning a food business all while juggling life as new parents.

Vanessa Da Silva, ICC’s 2019 Outstanding Alumni Award Winner for Outstanding Sommelier, spoke with Forbes to give her favorite wines of the moment.  the article and see which wines she’s recommending to her customers now!

Thinking about a career in pastry? Culinary Agents spoke with Rachel Kwon, one of ICC’s dedicated Pastry Chef Instructors and learned her tips and tricks for excelling in the sweet world of pastry. Read more .

At Farine + Four in Omaha, customers can’t get enough of ICC alumna Ellie Pegler’s breads. Before bringing her talent back to her home state, she trained at Michelin-starred Marea and Vaucluse, where she was head baker.  about her bakery in Omaha World Herald!

Professional Culinary Arts graduate Jeffrey Finkelstein, also known as Montreal’s best baker, is expanding his popular bakery Hof Kelsten to a new bakery named Hof Sucrée. Grab some of his creations at the Time Out Montreal market! Read more about the bakery in Time Out.

ICC alumna Clarice Lam, owner of the popular bakery, Baking Bean, shared her Mulled Wine Poached Pear Pavlova with Mascarpone Cream in Pastry Arts Magazine. Get her recipe and recreate this warm and cozy recipe for the holiday season .

Mark Bittman, author of over 15 cookbooks and guest lecturer at Columbia’s School of Public Health, hosted some of his recent classes at ICC. In this article with Medium he shared this seasoning blend, suya spice from Nigeria, which was taught in the class. Get the recipe , you won’t be disappointed!

Want to learn how to make lasagna the Don Angie way? Watch ICC’s 2019 Outstanding Alumni Award Winner for Excellence in Culinary, Scott Tacinelli, along with wife and co-owner Angie Rito, make their signature dish with Munchies! You’ll love the crispy edges and gooey cheese—.

Watch David Chang, ICC alumnus and star of ����ٴڱ�����’s new show Breakfast, Lunch & Dinner try to guess which celebrity made this dish! Attempt to guess the correct celebrity answer before he does on Buzzfeed’s Tasty Youtube channel, .