Carla Hall Shares the Secret to Her Success
Classically trained in France, but true to her Nashville roots, Carla is a culinary Wonder Woman who’s worked nearly every nook of this business with enthusiasm and a healthy dose of hootie hoo !...
dICEd Blog Listing
How Two ICE Alumni Put Welsh Cuisine on the Map
When Illtyd was ready to open a restaurant, Tom’s “job application,” famously captured by the New Yorker (presenting two quarts of blood and pig skin from a freshly slaughtered swine), instantly...
Where Can You Host an Amazing Culinary Event + Learn to Cook with Hydroponic Herbs?
This month, we’re rolling out our summer menu, incorporating the season’s best produce, and offering a brand new hydroponic garden option, which allows you and your guests to take a guided tour of our...
What's Next for Cronut Creator Dominique Ansel?
What's the next step for the creator of the most Instagram-worthy pastry on the planet? To quote Ansel, “the creation isn’t killing the creativity.” He’s taking yet another risk and expanding into...
Meet Chef Frank Proto
It’s no surprise that once he became a chef, Frank gravitated toward unfussy Mediterranean cuisine made with the highest quality products. At the outset of his career, Frank found a mentor in renowned...
ICE Alum Suzanne Cupps’ Incredible Rise to the Top of Untitled
Suzanne has played no small part in the restaurant’s success. Though she began at ICE without knowing how to hold a knife, Suzanne, a former math major, was a disciplined student and a quick learner....
How One ICE Grad Landed the 'Coolest Job in the World'
Fast forward to present day, Tanya has found a calling that allows her perfectionist qualities to mesh with her creative flair and passion for food: as director of training and development at Shake...
What’s It Like to Work in Bon Appétit’s Test Kitchen?
The Buenos Aires native has an infectious energy that she’s not shy about sharing; throwing her arms around a dozen ICE chefs and employees when she paid a recent visit to her alma mater. A slightly...
Getting the Timing Right
After being in the Culinary Arts program at ICE for just over a month, one thing I’ve learned is that timing is everything. It took me 15 years to get to culinary school. It’s something I wanted to do...
Coming to ICE: Champion of Charcuterie Chef Aurélien Dufour
Chef Aurélien spent years sharing his passion with discerning diners in New York, as Executive Chef Charcutier for Daniel Boulud — and more recently, by launching Dufour Gourmet, an online wholesale...
Coming to ICE: Acclaimed Chef Eric Bertoia to Share the Secret to Entremets
In anticipation of his upcoming CAPS course at ICE on April 30th, Entremets and Plated Desserts , we asked Chef Eric a few questions about his current role, his experience working for Daniel Boulud...
To the James Beard Awards We Go! ICE Alumni Nominees
With the announcement of the James Beard Award nominees, we’re both thrilled and proud of the ICE alumni who made the list — plus we’re rooting for them to take gold when the winners are announced...