The food business is dependent on the network of food suppliers and purveyors. Chefs must source all the food they cook with from the businesses that sell it — if an ingredient isn’t available or of...
Manuel Pastrana, Hospitality Management Manuel Pastrana comes naturally to the hospitality world after spending more than 12 years working in customer service, including 10 years as assistant manager...
Yesterday, Maury Rubin, creator, baker, and designer of City Bakery, sat down with author and ICE Instructor Alexandra Leaf for a lecture and discussion with ICE students about how he opened and...
Today, we are sharing his answers on how he brings his philosophy on food into the kitchen and into his work as a writer. The first lines of your bio state “I’m not a chef, I’ve never been.” You are...
Hervé Riou, Culinary Arts Like many French chefs, Hervé Riou grew up in a family where everything was made from scratch and began cooking as a teenager. He was 15 when he started an apprenticeship at...
Last week, DICED shared a look inside what his career has been like. In this installment, we are sharing his answers to tough questions about the food system and where our food comes from. You talk a...
Alice Lee, Culinary Arts Alice Lee is by heart, and sometimes by obligation, a world traveler who has settled in New York long enough to attend culinary school. Born in Korea, she grew up in Toronto...
Whether as restaurant chefs, chocolate makers, bread bakers or food writers, ICE alumni are finding success in a variety of different avenues in the food world. Check out just some of making recent...
Before his current duties, he authored the weekly “The Minimalist” column for the newspaper, launched in 1997. His book, How to Cook Everything, has sold more than 1 million copies. He is also the...
He is head chef of The Cooking Lab, Nathan Myhrvold's culinary research, and development venture, and co-authored the Modernist Cuisine cookbook. In addition to great young minds working in energy...
As part of their training, they benefit from industry guest lectures giving them first-hand exposure to the industry and offering them a variety of perspectives from the industry. For example, this...
Anthony Paris, Culinary Arts ‘97 Anthony Paris has a simple reason for doing what he does for a living: he loves cooking. He grew up surrounded by good food, with a father whose passion is also...