dICEd Blog Listing

I wasn’t supposed to end up in culinary school. The way I got here was quite by accident. In fact, I started out my adult life very much wanting to be an interaction designer. An interaction designer...

Born in India, she grew up in America, graduated from Clark University with degrees in theater arts and American literature, and worked as a fashion model in Europe and the United States. Early on,...

From styling food for avant-garde startups to founding a media company dedicated to culinary video production, these ICE graduates are making big strides. Here's what they had to say about leveraging...

Classically trained in France, but true to her Nashville roots, Carla is a culinary Wonder Woman who’s worked nearly every nook of this business with enthusiasm and a healthy dose of hootie hoo !...

When Illtyd was ready to open a restaurant, Tom’s “job application,” famously captured by the New Yorker (presenting two quarts of blood and pig skin from a freshly slaughtered swine), instantly...

This month, we’re rolling out our summer menu, incorporating the season’s best produce, and offering a brand new hydroponic garden option, which allows you and your guests to take a guided tour of our...

What's the next step for the creator of the most Instagram-worthy pastry on the planet? To quote Ansel, “the creation isn’t killing the creativity.” He’s taking yet another risk and expanding into...

It’s no surprise that once he became a chef, Frank gravitated toward unfussy Mediterranean cuisine made with the highest quality products. At the outset of his career, Frank found a mentor in renowned...

Suzanne has played no small part in the restaurant’s success. Though she began at ICE without knowing how to hold a knife, Suzanne, a former math major, was a disciplined student and a quick learner....

Fast forward to present day, Tanya has found a calling that allows her perfectionist qualities to mesh with her creative flair and passion for food: as director of training and development at Shake...

The Buenos Aires native has an infectious energy that she’s not shy about sharing; throwing her arms around a dozen ICE chefs and employees when she paid a recent visit to her alma mater. A slightly...

After being in the Culinary Arts program at ICE for just over a month, one thing I’ve learned is that timing is everything. It took me 15 years to get to culinary school. It’s something I wanted to do...