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...
Chef Aurélien spent years sharing his passion with discerning diners in New York, as Executive Chef Charcutier for Daniel Boulud — and more recently, by launching Dufour Gourmet, an online wholesale...
In anticipation of his upcoming CAPS course at ICE on April 30th, Entremets and Plated Desserts , we asked Chef Eric a few questions about his current role, his experience working for Daniel Boulud...
With the announcement of the James Beard Award nominees, we’re both thrilled and proud of the ICE alumni who made the list — plus we’re rooting for them to take gold when the winners are announced...
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...