dICEd Blog Listing

Prior to owning his own restaurant, he was the executive chef of Trio in Chicago, and spent four years at the French Laundry, working under Thomas Keller. The list of awards Achatz has received is...

He was twice named one of America's Top Ten Pastry Chefs by Pastry Art & Design, was Bon Appétit's Pastry Chef of the Year, and won the James Beard Award for Outstanding Pastry Chef in 2007. He also...

Myhrvold first made his name in technology: he became the first chief technology officer of Microsoft after the company acquired his software firm in 1986, and remained there until 1999. His scholarly...

USHG’s Wine Director and certified Master Sommelier, John Ragan, helps to develop and support the dynamic wine programs throughout USHG, each of which is characterized by thoughtful and interesting...

“My culinary voice is my Korean style,” begins ICE alum and James Beard Award-nominated Chef Rachel Yang. The co-owner of four hit restaurants in Seattle and Portland, Oregon — Joule, Revel, Trove and...

Each year the James Beard Awards embodies a theme, with this year’s focus, “RISE,” celebrating the power of food through community. As per the James Beard Foundation, nominees who are “championing...

For Rommel Gopez (Hospitality ’14), it was an unquenchable thirst for international travel combined with a love of meeting new people that led him to the hospitality industry. In his words, “I love...

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....