With a resume that includes positions like food stylist, recipe tester and private chef, Valerie is an inspiring example of how culinary school graduates can craft a unique path to success in the food...
Link is the Chief Executive Officer of the New Orleans based restaurant group Link Restaurant Group, which includes 5 different operations. Link is the recipient of the 2007 James Beard Award for...
Each spring, ICE throws open its doors to graduates from all four of our career programs – Culinary Arts, Pastry & Baking Arts, Culinary Management and Hospitality Management – for a celebration of...
Butchery is a perfect storm of technique and skill. It isn't something you can intuitively figure out, rather it takes instruction and repetition before you start instinctually understanding where...
I fell into cooking quite by accident. It was the 1990's and I was pursuing studies in an unrelated field. To supplement my meager student income, I took a job in a small bakery. I had no desire to...
What were you doing before you enrolled at ICE? I’ve had several unsatisfying careers over the past 35 years. But I love to cook and eat almost more than anything else, so I decided to put my career...
With so many regions, appellations, grapes and chateaus, it's almost impossible to keep track. Luckily, the best way to start learning about wine is pretty simple: start drinking it! And if you have...
This year, students were charged with creating Belgian-style dishes to pair with Allagash's popular Saison beer. Of the many students who submitted recipes, the, top three—Hadar Aviram, David Kurihara...
Beyond worrying about proper heating, refrigeration and cleanliness of the products you'll serve your guests, you also need to learn how not to harm yourself in the kitchen. As culinary students, our...
On a recent Thursday, ICE students, guests and staff learned about this process as part of ICE's ongoing Meet the Culinary Entrepreneurs series, where guest speakers from all walks of the food and...
All of that work has led to this moment. As we cross the floor of a Las Vegas convention center, all around us vendors are busy setting up their booths, display screens, and computing demos. We walk...
Last week at ICE, recreational students got an inside look at the magic behind Betony's remarkable culinary creations in a class taught by Chef Shuman himself. While this is his first venture into the...