dICEd Blog Listing

There is no (sugar-filled) challenge too great for Pastry & Baking Arts Chef-Instructor Norma Salazar. Case in point: Prior to joining ICE, the classically trained, foundationally French chef was...

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...

The first thing Chef Stephen Chavez remembers baking, with his mother’s help, was a pineapple upside-down cake that he discovered flipping through the pages of an issue of the children’s magazine,...

Before the pandemic, I found myself performing for Hillary Clinton, Kim Kardashian and a slew of other celebrities that made my life feel a bit like a dream. I had just graduated from high school and...

Growing up in Richmond, Virginia, Shenarri “Greens” Freeman (Health-Supportive, ‘20) showed an interest in wellness from an early age, but it wasn’t until her hospitality industry lifestyle began to...

Jürgen initially aspired to act, sing and dance, but he followed in his sister's footsteps pursuing a career in the kitchen to have a solid job in case those passions didn't pay off. While making...

In many ways, coming to culinary school has been a decade-long dream in the making, with a lot of detours along the way. I didn’t grow up in a family that appreciated food or restaurants much, so it’s...

Management Training for Modern Barcelona Restaurants When the pandemic gripped Spain, Jose Fontana Bassols was forced to close the doors of the Flamenco restaurant where he was a food and beverage...

Though the duo’s new venture is a hit, it was an unsuccessful restaurant in Times Square that introduced the two chefs. Chef Greg, who was consulting at the establishment, was immediately impressed...