The Hollingsworth Way
Chef Timothy and Otium’s director of culinary operations Jonathan Granada, visited the Institute of Culinary Education to share advice on managing employees, career focus and business acumen. Here are...
dICEd Blog Listing
Lyon Porter’s Top Hospitality Management Tips
On opening Urban Cowboy: I was in real estate, and I’d always wanted to develop my own building. You live in buildings in New York — a lot of them are very sterile and don’t have much soul to the...
Why an Aspiring Doctor Enrolled in Culinary Arts
In his first few years of medical school, Nate discovered the connection between disease prevention and diet and decided he wanted to help his future patients manage their health at home with healthy...
A Zen Buddhist Nun Walks into a Culinary School
Through ICE alum Yoon Hee Kim’s (Culinary, ’05) translation, students at ICE’s LA campus learned about Jeong Kwan’s philosophies and daily life, wandering and tending to her garden at the Baegyansa...
The Instructor Inside ICE’s First Health-Supportive Culinary Arts Class
“When I was in college, I procrastinated with my studies by cooking,” Chef Olivia recalls what led her to enroll at NGI. “I had the science and health background and wanted to see what food and...
The ICE Alum Winning Cake Competitions Around America
Though she’d never made a pie or cake, Yi applied an ancient Chinese wedding pattern that symbolizes good luck to her cranberry pie’s crust and blew the school’s faculty and students away with the...
The Italian Chef and Pizzaiolo Behind Los Angeles’ Pizzana
Eventually, he went to work for Chef Rosanna Marziale at the Michelin-starred Le Colonne Marziale restaurant in his region of Campania, and in 2010, he traveled to Los Angeles to work as a consulting...
ICE Alumni at James Beard Award-Nominated Restaurants
Mashama Bailey (Culinary, '01) is up for Best Chef: Southeast for her work at The Grey in Savannah, Georgia, which was documented on this season of Netflix's "Chef's Table." Chef Mashama was a...
Meet ICE’s New Director of Nutrition
In her last year of high school, Celine had the opportunity to apprentice at the Natural Gourmet Institute (NGI), which sparked her studies with Annemarie Colbin, Ph.D., who founded the school and the...
ICE Alum Rachel Yang Finds Balance in the Pacific Northwest
“Food has always been a big part of my life, but I came to the states to have a more well-rounded education, to go to a good college and then to possibly go back to South Korea with a profession, like...
Why a New York City Food Editor Enrolled in Culinary School
While I was in college, I was a server at a sports bar and an upscale pizzeria — each experience could not have been more different from the other. I learned a ton and enjoyed myself at each...
The ICE Alumni Behind Pink Pie
After graduation, the couple planned to open their first business outside of New York’s expensive and competitive industry. On a visit to Michael’s hometown, they discovered the Yellow Green Farmers...