We sat down with Pablo to get the answer to this question, and to chat about topics like the most useful thing he’s learned at ICE, his advice for prospective culinary students and whether he’s a fan...
With her organization Emma’s Torch, ICE student Kerry Brodie (Culinary Arts, '17) hopes to join the ranks of these culinary visionaries in the fight for a better tomorrow. Inspired by the words of the...
Given her lifelong “obsession” with cooking and the skills she’s learning at ICE, we won’t be surprised if we see her in the test kitchen or food publication of her choice. In this interview, we...
Nowadays, the recent ICE grad and former reality TV star is thinking about a different kind of star. “I owe so much to ICE because I do want to be a Michelin-starred chef and before I didn’t really...
Adrienne balances her time in the kitchen with an activity that calls upon a completely different skill and mindset: dance. While scoping out locales for a potential forthcoming project, Adrienne took...
I have been in love with food from an early age. Growing up in a family where both of my parents worked in the restaurant and hospitality industry, food and restaurants have always been a huge part of...
Once my Culinary Arts program ended, I had one month left of my management classes. The catch? I had just two weeks until I had to start my externship in a fast-paced NYC restaurant. This meant I had...
When classes began and we started cooking our way through different regions, I was exposed to numerous different styles and flavors of the world. Initially, I was still fixated on the French—the...
A successful career in finance and an ICE Culinary Management diploma later, the Paris native is on the cusp of realizing that dream in New York City. This fall, she will open the doors to Ancolie, a...
At a restaurant, buying more food than needed means inventory and money going to waste. However, if you buy too little of an ingredient and it sells out, you’re faced with unhappy customers and a...
Young cooks are instantly identified by the rows of scars running up their forearms: the reminders of brief skin-singeing encounters with blazing hot oven racks and pan handles. A cook’s relative...
I currently work as the web editor at Every Day with Rachael Ray magazine, and on Mondays and Tuesdays I leave about an hour early to rush down to Battery Park for class. At first I was terrified to...
