dICEd Blog Listing

From Football to a Future in Food During the eight years Shaun Cody played professional football with the NFL, he had one thing on his mind off the field: food. “When guys on the team would be excited...

“I’ve always liked having a job where you could produce something tangible,” David explains, referring to his early years at the drive-thru. In high school, he also worked as a deli sandwich maker and...

Growing up in central Connecticut, Tyler Heckman (Culinary, ‘15) displayed artistic talent from an early age. He attended a magnet high school for visual arts, then studied illustration at the...

Saul recounts, “my first job was actually at Porto’s Bakery where my dad has been working for 20-something years.” Here, Saul began as a server, but it wasn’t long before he became “intrigued by the...

While growing his restaurant empire, he launched Lucky Peach magazine and continues to host edgy food programs, from “Mind of a Chef” on PBS to “Ugly Delicious” on Netflix. More recently, Chef David...

A native New Yorker with Brooklyn roots, he grew up in a household where cooking and vegetable gardening were some of his parents’ passions. In his teens and 20s, Michael’s passions were artistic, but...

“Ever since I was in high school, I always wanted to join the military,” Victor explains. Though when he graduated, he took a detour to earn a degree in graphic design and web development first. He...

I was fortunate enough to grow up in a health-conscious household. My father is a retired gastroenterologist who always had a focus on nutrition. He was advocating for fiber-rich foods before it was...

As an inpatient physician at one of the leading hospitals in New York City, many people have asked me how I have been coping with the impact of COVID-19. It's had a devastating effect on many of our...

While a student at ICE’s LA campus, Mac drove a Cousins Maine Lobster truck (of “Shark Tank” fame) on his days off from honing his kitchen skills at school on weeknights. He externed at Tallula’s, an...

“I decided that to live a rich life, I wanted to develop my senses of smell and taste,” Scott recalls. When he stumbled upon an assistant sommelier role at Boston’s Bay Tower Room, it seemed ideal...

Though money was his original motivation for the work, Normandy became a serene source of inspiration. “Moving to Normandy was a huge discovery for me. The green, the forest, the fields, the food, the...