If you’re looking for an annual gathering of food editors, authors, recipe developers, food bloggers, test kitchen executives, culinary entrepreneurs, journalists and culinary experts, this is your...
As he shows me around the art deco lobby, the second thing I notice about Rommel is his way with people: he treats both guests and colleagues with warmth and genuine attention, putting an arm around...
In anticipation of his keynote address — in which he'll discuss his own efforts to empower communities to fight food waste — we chatted with Chef Massimo about artistic expression, his passion project...
We’ve all been there: You’re sitting down to a high-stakes dinner — maybe you’re meeting the in-laws, closing a deal or just trying to make a really good first impression — and someone hands you the...
As Chef Scott explains, “One moment of inspiration propelled me along a path as a pastry professional that has spanned more than fifteen years and taken me around the world.” We chatted with Chef...
Aaron was kind enough to offer us a sneak peak into a day in the life of a sommelier at Daniel, and to answer some hard-hitting wine questions, like whether the best sparklers come from France and if...
Five years ago this month, I completed an eight-year run as the pastry chef at Le Bernardin, satisfied (as much as one can be) that I had achieved a handful of notable accomplishments: a James Beard...
In 2016, ICE graduates and their restaurants were showered with praise — here’s a short list of those who regularly took spots at the top: Missy Robbins (Culinary ’95): Missy was the chef on everyone...
Ashley’s experience “on the line” dates back to high school, but ICE handed her the keys to the world of fine dining in New York, where she's had the opportunity to work with some of the city’s great...
With her organization Emma’s Torch, ICE student Kerry Brodie (Culinary Arts, '17) hopes to join the ranks of these culinary visionaries in the fight for a better tomorrow. Inspired by the words of the...
Just as there’s a time and place for a grand cru from Bordeaux, there’s also a moment to enjoy a crisp white zinfandel (preferably with potato chips, on the beach). As he teaches students at ICE, the...
Looking back, it was a blessing in disguise, because it was during this immobile period that he came up with the idea to start his own company, That’s Good Food , the New York-based artisanal empanada...