“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...
Early in his professional life, Lachlan traded a stint in the healthcare industry to pursue his true passion: food. The Australian-born chef and president happily informs the Institute of Culinary...
“I’ve been cooking for as long as I could see above the stovetop, but it wasn’t a viable profession to my parents, so I didn’t see it as anything serious,” Chef Rose says. Growing up, she cooked in...
“Learning those techniques was a big reason why I wanted to go to culinary school,” Seth explains of his interest in cooking non-kosher foods. When he began classes at ICE, he discovered the...
Since the early age of 8, Lay had a knack for cooking. If she wasn’t in the kitchen at home, she was there in her after-school culinary arts program. At age 13, when New York City’s middle schoolers...
"When my husband and I got engaged, we were talking about the things we wanted to do in our lives. We both had the idea of opening an inn or bed and breakfast as a retirement option,” George says. At...
Michael Shain (Culinary, ‘10/Hospitality, ‘09) studied Hospitality & Hotel Management and Culinary Arts at ICE before launching his career with five years at Union Square Hospitality Group’s Blue...
When Carlos graduated from ICE in 2001, he worked at Herbsaint and Bayona in New Orleans before returning to New York for stints at The Mercer Kitchen and Butter. Then he kicked off what would become...
