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Cooking with I.B.M. (The New Yorker)

By: The New Yorker
April 29, 2013

Gary Marcus from the New Yorker visits ICE to witness an unusual collaboration between IBM's computerized chef and ICE's chef instructor, James Briscione. Marcus praises the computer's ability to provide creative and suprising dishes as well as the skilled chef's hand needed to make those dishes a success.

"...I had a taste of Czech pork-belly moussaka. It was neither the best nor the worst meal I’ve ever had, but in some ways it was the most remarkable. For it was, almost literally, a taste of the future: a collaborative product between man and machine."

Click here for more information on the IBM and ICE collaboration on cognitive cooking.

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