dICEd Blog Listing

“I’ve been cooking for as long as I could see above the stovetop, but it wasn’t a viable profession to my parents, so I didn’t see it as anything serious,” Chef Rose says. Growing up, she cooked in...

“Learning those techniques was a big reason why I wanted to go to culinary school,” Seth explains of his interest in cooking non-kosher foods. When he began classes at ICE, he discovered the...

Since the early age of 8, Lay had a knack for cooking. If she wasn’t in the kitchen at home, she was there in her after-school culinary arts program. At age 13, when New York City’s middle schoolers...

"When my husband and I got engaged, we were talking about the things we wanted to do in our lives. We both had the idea of opening an inn or bed and breakfast as a retirement option,” George says. At...

Michael Shain (Culinary, ‘10/Hospitality, ‘09) studied Hospitality & Hotel Management and Culinary Arts at ICE before launching his career with five years at Union Square Hospitality Group’s Blue...

When Carlos graduated from ICE in 2001, he worked at Herbsaint and Bayona in New Orleans before returning to New York for stints at The Mercer Kitchen and Butter. Then he kicked off what would become...

ICE alum Fernando Arevalo at Preludio Fernando Arévalo (Culinary, '09) is the executive chef and owner of ambitious new fine-dining restaurant Preludio in Singapore. Every 12-18 months, Fernando...

She landed a coveted spot at Chicago’s Alinea for her externship, and after five months, was hired as a full-time commis. We chatted with Susete to learn more about working at the world-renowned,...

Now, he’s continuing the family tradition by opening a restaurant with his sister, Trinh. “I really didn’t like cooking at first, but the more I worked in the kitchen and the more I was around it, I...

“I moved to New York City in 2002 after college, and I just didn’t really know what I wanted to do,” Suzanne says. “I had a couple of jobs in hospitality and found myself in restaurants in a front-of...

The first time I created an arepa was in 2014 before I opened my first Latin restaurant, Blend on the Water in Long Island City, Queens. People came to the restaurant for the views and enjoyed the...

Chef Diego Lozano has taken on the challenge of making modern pastries with Brazilian ingredients and classic European techniques. He founded São Paolo pastry school Escola de Confeitaria and spreads...