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....
photo courtesy of Bravo It’s no surprise to see an ICE alum competing on this popular show — past seasons have included ICE graduates Arnold Myint and Ashley Merriman , and ICE alum Gail Simmons lends...
Brandon in the Kitchen at ICE I met Brandon when he worked at my restaurant, Chanterelle, from late 2005 to 2008, starting as a server, and ultimately becoming an assistant general manager. He...
Catherine Manning, owner of Villanelle With dishes like crispy octopus with charred cucumber, green curry and mint, the food is tasty, fresh and feel-good. While there are plenty of delicious reasons...
Since beginning her tenure, Ms. Ungaro has been instrumental in helping the foundation thrive, tripling its annual revenue from $4 million to $12 million and erasing a previous deficit of over $1...
With the James Beard Foundation also celebrating its 30 th anniversary, this year’s Chefs’ Night Out was particularly festive. “ICE and the James Beard Foundation have always had a special bond and...
“We launched in New York with 250 Manhattan restaurants. Now, 8 months later, we have over 100 more, and we’ve expanded to Brooklyn, Queens and Hoboken,” Andrew tells me one afternoon at ICE. With a...
Once students pass that barrier, Chef Carmine believes that the rest — from French pastries to truffles to fondant cakes — comes naturally. Chef Carmine’s own careers, both military and culinary, are...
We would be hard pressed to a better proponent of cooking sustainably or a better example of finding one’s culinary voice, than Chef Atala. Chef Atala, widely considered the best chef in South America...
In anticipation of this year’s Jets Cooking School, we caught up with former Jets player Erik Coleman, who will be whipping up the ultimate wing bar with us at Wings and Beer Night on Thursday,...
New York City's latest restaurant hotspot is the East Village. No longer are the village's best eats limited to the quick and cheap grub on St. Mark's Place. With restaurants opening by seasoned and...
“She discovered, because she was very smart — smarter than her husband, obviously,” Simone continued, with a chuckle, “that a layer of chicken fat covering the broth would keep the noodles hot while...