SeeFood fills a niche in which it has no real competitor: a “one-stop shop” featuring seven kitchen sets, a rooftop for outdoor cooking segments, separate prep kitchens for food stylists, an in-house

What were you doing before you enrolled at ICE? I was Vice President at The Andrea and Charles Bronfman Philanthropies (ACBP), a family of charitable foundations working in Canada, Israel and the

What were you doing before you enrolled at ICE? Prior to focusing on food, I was a television news reporter, including positions as a news anchor at Telemundo and Univision. During this time, I

Kim was among the country’s first digital food correspondents, breaking ground as a writer for the original Washington Post website. Since then, she has become one of the country’s most respected food

What attracted you to the program at ICE? I liked that the externship requirement took place at an actual restaurant [or other culinary business because] I was looking for real-world experience to

What were you both doing before you enrolled at ICE? Prior to ICE, I was working as legal recruiter for the contract and permanent placement of attorneys, paralegals and legal secretaries. Scott was

What were you doing before culinary school? Cristian Quiroz: I worked as a waiter at a place called The Crepe Café back in Chile. It was my first restaurant job and I would always bother the crepe

Since graduating, she has worked in the fine dining kitchen of Restaurant Daniel, led the kitchen at Danal in the East Village, and even returned to ICE as a Culinary Arts Chef Instructor. Yet her

What were you doing before you enrolled at ICE? What motivated you to enroll at that time? I had just finished my information science degree at Roger Williams University, and I was working as a part

T hat's where ICE Culinary Arts alumnus Juliette Pope works her magic, as the Beverage Director for both the restaurant's "tavern" front room and formal dining room. With wines by the glass that range

The careful curation of products by such trendsetters as ICE Culinary Management graduate Gaia DiLoreto, owner of By Brooklyn in Carroll Gardens, has helped the local “trend” blossom into a full

You wouldn't necessarily imagine a contestant who seeks to share a social mission with the world, a message about her own past struggles with an eating disorder and the healing she found in organic