ICE graduate Rachel Yang

My Culinary Voice: Rachel Yang

“My culinary voice is my Korean style,” begins ICE alum and James Beard Award-nominated Chef Rachel Yang. The co-owner of four hit restaurants in Seattle and Portland, Oregon — Joule, Revel, Trove and

rommel gopez in front of the edison hotel in nyc

Why I Chose to Study Hospitality Management at ICE

For Rommel Gopez (Hospitality ’14), it was an unquenchable thirst for international travel combined with a love of meeting new people that led him to the hospitality industry. In his words, “I love

Mashama Bailey chef of The Grey is nominated for a james beard award

ICE Graduates Poised to Win Big

Each year the James Beard Awards embodies a theme, with this year’s focus, “RISE,” celebrating the power of food through community. As per the James Beard Foundation, nominees who are “championing

Greg Proechel is an ICE Alumnus

My Culinary Voice: Chef Greg Proechel

The chef behind such creations as a whole, crispy Sasso chicken served on a bed of smoldering hay, ICE alum Greg Proechel (Culinary Arts, ’09) has a proclivity toward bold, flavor-forward dishes with

chicken parm hero from parm restaurant

A Conversation with Major Food Group

Over the past five years, the group has also opened the high-end Italian restaurant Carbone (in Greenwich Village and Hong Kong); Dirty French (in The Ludlow hotel on the Lower East Side); Santina

chef shaun hergatt

Interview with Shaun Hergatt

In the last eight months, a lot has changed for Hergatt. He left his eponymous restaurant, which has since closed, and he’s moved on, and uptown, with a the much anticipated restaurant Juni in the

ruth reichl

Interview with Ruth Reichl

She wrote three memoirs, including the 2006 Garlic and Sapphires: The Secret Life of a Critic in Disguise, which talks about her six years as food critic of the New York Times. She is also the editor

chef peter hoffman of savoy

Interview with Peter Hoffman

Chef Hoffman has served on the board of Chefs Collaborative---a organization of 1000 culinary professionals that promotes sustainable food choices in the restaurant industry---since 2000, including

nathan myhrvold

Interview with Nathan Myhrvold

Myhrvold first made his name in technology: he became the first chief technology officer of Microsoft after the company acquired his software firm in 1986, and remained there until 1999. His scholarly

chef michael white

Interview with Michael White

Chef White opened two restaurants in New Jersey with Ahmass Fakahany in 2007. The duo then formed the Altamarea Group and opened Marea in 2008, which received a three-star rating from The New York

Chef Michael Laiskonis is the Creative Director Institute of Culinary Education in New York

Meet Michael Laiskonis

He was twice named one of America's Top Ten Pastry Chefs by Pastry Art & Design, was Bon Appétit's Pastry Chef of the Year, and won the James Beard Award for Outstanding Pastry Chef in 2007. He also

chef michael anthony

Interview with Michael Anthony

We sat down inside Gramercy’s private dining room to discuss his recent health scare, the beginnings of his tenure, his management style, and his thoughts on the continued longevity of the illustrious

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