Eventually, he went to work for Chef Rosanna Marziale at the Michelin-starred Le Colonne Marziale restaurant in his region of Campania, and in 2010, he traveled to Los Angeles to work as a consulting

In her last year of high school, Celine had the opportunity to apprentice at the Natural Gourmet Institute (NGI), which sparked her studies with Annemarie Colbin, Ph.D., who founded the school and the

“Food has always been a big part of my life, but I came to the states to have a more well-rounded education, to go to a good college and then to possibly go back to South Korea with a profession, like

While I was in college, I was a server at a sports bar and an upscale pizzeria — each experience could not have been more different from the other. I learned a ton and enjoyed myself at each

After graduation, the couple planned to open their first business outside of New York’s expensive and competitive industry. On a visit to Michael’s hometown, they discovered the Yellow Green Farmers

“There’s no perfect dish,” says the 30-year-old chef. “There’s no recipe out there I’ve seen that you cook and it’s perfect. You take it, tear it down and reinvent it. I once made chicken piccata, and

“I watched this drama, this theater. I felt like I was royalty,” Chef Geoffrey recalled of his first fine-dining experiences. “It was that combination of hospitality, the treatment, the food … Right

A Los Angeles native, Nick graduated from New York University in 2014 with a degree in sociology. During college, he held a series of internships in the entertainment business and then landed a job as

The Peñas and the Jones have a lot in common: three of the four have served in the military, both couples have two children, both husbands are studying Culinary Arts, and both wives are studying

Tony joined the Army after high school at age 17, completing two tours in Afghanistan and three in Iraq, among other stations. “After 63 countries, you get a better appreciation for the world,” he

After we closed I took a little time off from cooking to recover, but as it’s not my style to hang my jacket and walk away, I never gave up on being a chef. I decided I needed to reboot or have a

Hospitality & Hotel Management students gleaned these insightful tips for success from Marlene's life story of leaving school at age 16, advancing at a bank in Australia and eventually working in