The restaurant thrives on her creative vision, featuring a menu of Mexican cuisine with a modern twist. Far from your typical plates of rice and beans, it is an elegant take on this popular cuisine

However, after taking ICE’s Five-Course Winter Vegan Dinner class with Chef Louisa Shafia, author of the IACP nominated Lucid Food: Cooking for an Eco-Conscious Life and The New Persian Kitchen, I

Campanale is the Executive Beverage Director for Epicurean Management and co-owner of restaurants dell’anima, L’Artusi, Anfora, and L’Apicio. His expertise gave me a better appreciation for this

What inspired you to enroll in culinary school? Every interaction I’ve had with my grandparents at the dinner table and in the kitchen paved my path toward culinary school. They are both immigrants

Because most traditional breakfast foods like pancakes, parfaits and pastries consist of animal products, I find eating a gourmet vegan breakfast to be the most challenging. So I was thrilled to be a