dICEd Blog Listing

Danna developed an interest in hydroponic farming in an environmental science class on soils in college. After graduating with a degree in psychology, she knew she wanted to work with plants and...

ICE President and CEO Rick Smilow kicked off the event with an address highlighting the diverse student body, from former hip hop dancer Emma Winkler, who graduated with dual diplomas, to Jose Pagani...

I was lucky enough to go to Long Island City High School, which had an amazing program that gave me the opportunity to study auto mechanics. I fell in love with a girl in high school and as the...

Since 1995, Wendy has been a contributing editor for Martha Stewart Omnimedia. Dozens of Wendy’s cake designs have adorned the cover of Martha Stewart Weddings magazine, and she co-authored “Martha...

Chef Mashama's menu showcasing Savannah's food culture, served in a refurbished bus station and documented on season 6 of Netflix's "Chef's Table," continued to be celebrated at the James Beard Awards...

The youngest of three children, Chef Herve fondly remembers summers during his youth working for his uncles in the hospitality business, either at one’s auberge (inn) or the other’s patisserie, where...

Hanan taught herself to cook when she moved from Palestine to California at age 14. “I missed the smell and the taste of home, and at that time in the States, nothing resembled the Palestinian food...

After graduating with a degree in communications from Syracuse University in 2014, Tori tried her hand in the entertainment industry. “I never felt really passionate about it and never really found my...

The two became an unstoppable duo, opening their first restaurant together, City Restaurant, on La Brea Boulevard in 1981. They cooked on hibachi grills in a rear parking lot, and dishes like veal...

The Institute of Culinary Education's 2018-2019 career program graduates are in for two final formal guest lectures that are guaranteed to inspire. Industry icons Wolfgang Puck, chef-owner of more...

“My family was always into food,” Chef Marc says. “My mom cooked every single day. She would always try new recipes and had a lot of cookbooks. We always had new dishes introduced to us. In the...

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...