dICEd Blog Listing

The chef behind such creations as a whole, crispy Sasso chicken served on a bed of smoldering hay, ICE alum Greg Proechel (Culinary Arts, ’09) has a proclivity toward bold, flavor-forward dishes with...

The pair first worked together at Maison Pic, the only three-Michelin-star restaurant in France that is owned by a woman. In anticipation of Philippe’s upcoming hands-on advanced pastry course at ICE,...

Here are the ICE alums named 2018 James Beard Award Semifinalists: Outstanding Restaurateur Zoe Nathan (Culinary ’01), Rustic Canyon Group, Santa Monica, CA Best Chef: NYC Missy Robbins (Culinary ’95)...

Chef and restaurateur Rick Bayless has devoted his culinary career to exploring and sharing his passion for traditional Mexican cuisine. The "Top Chef Masters" and James Beard Award winner has penned...

The eight-armed mollusk, which can grow an arm if it loses one, is a symbol of regeneration, a theme that resonates with Greg. Less than a decade ago, he was working a desk job as a financial analyst....

photo courtesy of Bravo It’s no surprise to see an ICE alum competing on this popular show — past seasons have included ICE graduates Arnold Myint and Ashley Merriman , and ICE alum Gail Simmons lends...

Brandon in the Kitchen at ICE I met Brandon when he worked at my restaurant, Chanterelle, from late 2005 to 2008, starting as a server, and ultimately becoming an assistant general manager. He...

Catherine Manning, owner of Villanelle With dishes like crispy octopus with charred cucumber, green curry and mint, the food is tasty, fresh and feel-good. While there are plenty of delicious reasons...

Since beginning her tenure, Ms. Ungaro has been instrumental in helping the foundation thrive, tripling its annual revenue from $4 million to $12 million and erasing a previous deficit of over $1...

With the James Beard Foundation also celebrating its 30 th anniversary, this year’s Chefs’ Night Out was particularly festive. “ICE and the James Beard Foundation have always had a special bond and...

“We launched in New York with 250 Manhattan restaurants. Now, 8 months later, we have over 100 more, and we’ve expanded to Brooklyn, Queens and Hoboken,” Andrew tells me one afternoon at ICE. With a...

Once students pass that barrier, Chef Carmine believes that the rest — from French pastries to truffles to fondant cakes — comes naturally. Chef Carmine’s own careers, both military and culinary, are...