After serving in the Israel Defense Force (IDF) from age 18 to 22, Alon evaluated his strengths and weakness with his brother to determine a course of study and career trajectory. "I breathe food. I

Tanya thrives off of a busy schedule. Leaving behind a demanding corporate job as a manager to pursue a lifelong passion by attending culinary school, Tanya has proven that she can excel at anything

On Saturday, June 12, ICE hosted its first virtual commencement, celebrating graduates with a video ceremony that featured honorary speakers and ICE alumni Gail Simmons (Culinary, '99), Matt Hyland

Joshua McCain (Management, ‘18/Pastry, ‘21) didn’t always love to cook. At first, he simply made food to help his family. As the oldest of four children to a single mother, Joshua was often

From a young age, food was a major influence for David Schneider (Culinary, ‘02). “I grew up in a family of foodies,” David says. “In Huntsville, Alabama, there weren’t a tremendous number of great

In July 2020, Alex Clark, Kenji Alexander Chang and Patrick Claytor put on their chef whites to begin their post-military journeys at ICE. From F-16s to Food Trucks Alex Clark grew up in New York City

Although Genna has found her true calling in the culinary industry, she admits it didn’t come to her immediately. "Right after high school, I went to art school in San Francisco, and I quickly learned

When Adriano Piazza first toured the Institute of Culinary Education’s Los Angeles campus, he already knew his post-graduation plan: to reincarnate the space his grandfather purchased in the early

A sweet snack will always be worthwhile and is the master key to the heart. Because love is an ingredient. These are words found on the first pages of the Gacho brand book under the title: Firm Belief

The recent disturbing uptick in violence and hate against Asians and Asian Americans has prompted not only rightful indignance from our community but also a deeper examination into questions of our

In mid-March, Arnold Byun, founder of With Warm Welcome (WWW), approached me with the idea of doing a Bakers Box after being inspired by the efforts of Bakers Against Racism last year. As an avid

Every chef, cook and home cook that I know has an idea for their own cookbook and what it would be about when and if the opportunity presented itself. Sometimes it’s a theme, a narrative that guides