dICEd Blog Listing

Every meal was a well thought out and choreographed production. The aromatic spices were neatly organized in round metal containers, glass jars filled with red, yellow, green and black lentils and...

“The owner texted me that they caught these yesterday,” Chef Manuel González (Culinary, ‘11) tells me as a Long Island fishmonger bags three black sea bass. The vendor shows us clear eyes and red...

Chef Timothy and Otium’s director of culinary operations Jonathan Granada, visited the Institute of Culinary Education to share advice on managing employees, career focus and business acumen. Here are...

On opening Urban Cowboy: I was in real estate, and I’d always wanted to develop my own building. You live in buildings in New York — a lot of them are very sterile and don’t have much soul to the...

In his first few years of medical school, Nate discovered the connection between disease prevention and diet and decided he wanted to help his future patients manage their health at home with healthy...

Through ICE alum Yoon Hee Kim’s (Culinary, ’05) translation, students at ICE’s LA campus learned about Jeong Kwan’s philosophies and daily life, wandering and tending to her garden at the Baegyansa...

“When I was in college, I procrastinated with my studies by cooking,” Chef Olivia recalls what led her to enroll at NGI. “I had the science and health background and wanted to see what food and...

Though she’d never made a pie or cake, Yi applied an ancient Chinese wedding pattern that symbolizes good luck to her cranberry pie’s crust and blew the school’s faculty and students away with the...

Eventually, he went to work for Chef Rosanna Marziale at the Michelin-starred Le Colonne Marziale restaurant in his region of Campania, and in 2010, he traveled to Los Angeles to work as a consulting...

Mashama Bailey (Culinary, '01) is up for Best Chef: Southeast for her work at The Grey in Savannah, Georgia, which was documented on this season of Netflix's "Chef's Table." Chef Mashama was a...

In her last year of high school, Celine had the opportunity to apprentice at the Natural Gourmet Institute (NGI), which sparked her studies with Annemarie Colbin, Ph.D., who founded the school and the...

“Food has always been a big part of my life, but I came to the states to have a more well-rounded education, to go to a good college and then to possibly go back to South Korea with a profession, like...