International Culinary Center
Culinary school in New YorkWikipedia
5
MENTIONS
5
EPISODES
4
PODCASTS
Search complete. 5 mentions across 5 episodes found for "International Culinary Center".
Oct 3, 2026
Ina GartenHOST
Born in Ohio, Christina studied engineering at University of Virginia, then transferred to James Madison University, graduating in mathematics and Italian in just three years.
Ina GartenHOST
After college, she followed her passion and enrolled in the French Culinary Institute, immersing herself in the New York restaurant scene and working as a pastry chef in amazing restaurants, including Momofuku with David Chang.
Ina GartenHOST
Two years later in 2008, she opened Milk Bar's doors, changing the face of baking with her innovative cult creations like cereal milk ice cream, compost cookies, and layered cakes.
Ina GartenHOST
Christina has won many awards, including two James Beards, written best-selling books, and created Bake Club, the successful online baking community where thousands of members share recipes across the globe.
Emily SaladinoGUEST
Um, you know, I, when I went to, I went to culinary school in New York, and it was a French culinary...
Emily SaladinoGUEST
It's the French Culinary Institute, which, um, since has merged with ICE, I-C-E. Um-
Paul KalemkiarianHOST
Mm-hmm
Emily SaladinoGUEST
... and, um, which is the Institute of Culinary Education.
Emily SaladinoGUEST
I think that's super interesting.
Emily SaladinoGUEST
You know, I went to culinary school in New York, and it was a French culinary, the French Culinary Institute, which since has merged with ICE, I-C-E, which is the Institute of Culinary Education.
Emily SaladinoGUEST
And when I was there, a lot of my classmates were international students, and it was super fascinating to learn the ways that they had been kind of folks from other corners of the world had been brought up to approach kind of what your ingredients, not even food, not even preparation, but individual ingredients.
Emily SaladinoGUEST
And so I do think there is something to that, right? If we focus on what things taste like when they're grown in a certain way and then how you can prepare them so that they taste very differently.
Dave ArnoldHOST
This is what it was like at the very, very beginning, people.
Dave ArnoldHOST
Right back when Nastassia and I were, you know, still at the French Culinary Institute.
Dave ArnoldHOST
We would haul our butts out to the unnamed network, to Roberta's working for the unnamed network.
Dave ArnoldHOST
And after the show, the guy would be like, hey, hey.
JohnHOST
Um, so it's, it's a teaching kitchen, so there's a lot of mistakes and things like that, but it's the kind of environment where, you know, instill those learning things into them, so.
Dave ArnoldHOST
So where is the world now? Like, back when, uh, you know, we were at the f- when Nastasia and I were at the French Culinary Institute, they were kind of the last bastion of cooking veg all the way through.
Dave ArnoldHOST
You know what I mean? They were...
Dave ArnoldHOST
'Cause the, the French don't, they don't cotton to that-