dICEd Blog Listing

After four years as an administrative clerk in the Marine Corps, Kelly Bedford (Pastry, ‘20) earned her bachelor’s degree, became a mother and enrolled in culinary school. Even after all that life...

Before Gianna went to culinary school, she graduated from Boston University with a Bachelor’s degree in marketing and statistics. She spent about four years working in marketing before she started to...

Eight weeks into New York City's shutdown amid the coronavirus pandemic, Chef Marcus Samuelsson took a break from packing thousands of meals for the daily line outside Red Rooster to inspire ICE...

Rachel Yang (Culinary, ‘01) was nominated for Best Chef: Northwest & Pacific. She co-owns three restaurants in Seattle and one in Portland with her husband, who is also a chef, Seif Chirchi. The...

"We're basically a team of four or five people that are left to our devices to just innovate in this one field and deal with other special projects that come our way and, of course, write books and do...

Most recently, Dana's involved with restaurant advocacy through ROAR, which she shared more about along with insights from her culinary career and her outlook for the future. Here are some of the...

With the pandemic shelter-in-place orders in full swing, Meryl, who is based in Austin, Texas, and travels to New York frequently, is hosting Pasta Social Club events online, connecting with eager...

“Every day is different. If I had to do the same thing every day, I’d be so bored,” Abbie says. Thanks to multiple degrees and years of experience, the New York City-based chef doesn’t have to. For...

When Clare began Culinary Arts classes at ICE in 2011, she'd thought long and hard about pursuing a culinary education. She grew up cooking and her passion for the art had grown throughout her life....

"When ICE first opened in Pasadena, the entire faculty went out to dinner," Campus President Lachlan Sands shared in an email to students and alumni. "There were eight of us. We went around the table...

Little did they know, the steadily inclining pasta business was about to boom. Denà’s role of producing and packaging dried pasta has intensified weeks into her new, now full-time, position as a...

Chef Missy remembers her “hippy-spirited” parents taking her and her sister along for sit-ins, protests and the occasional Hare Krishna event when she was a child, not because they were part of the...