dICEd Blog Listing

“Cooking has been my passion since I was 14,” Jose says. “I enjoy the melody of the ingredients working with each other.” Like so many culinary students, he traces his interest in cooking back to...

If there’s one motto Chef-Instructor Arnold Myint can live by, it’s "if at first you don’t succeed, try, try again". Case in point: his road to competing on “Top Chef” was not an easy one — he...

In honor of Julia's culinary legacy, here are a few Pasadena restaurants where we would celebrate her birthday. Vertical Wine Bistro participates in Pasadena Restaurant Week's SIP-tember Cocktail...

Tell us about your journey to your current position at the Stone Barns Center for Food and Agriculture. I first became interested in environmental and agricultural ethics while studying at Yale. My...

There’s been a lot of talk about food at the White House. Inquiring minds want to know: how secure is the food preparation for a sitting president? Security is pretty tight. Wherever we went, Secret...

Now he’s returned to hosting pop-ups, this time with a focus on using as many foraged ingredients as possible — from the New York region and sometimes even the city itself. Tom’s part of a growing...

After high school, Darien W. followed the path his family set for him, enrolling in Arizona State University to study public policy law. But fate clearly had other plans: after starting his own...

Britney W. is a Texas-native who will bring her experience from serving in the Navy to the pastry kitchens at ICE. She says the Navy taught her two things about cooking: the correlation of delicious...

That is, ever since 2015, when Missy Robbins (Culinary Arts, '95) opened the doors to her superb Italian restaurant on a relatively quiet corner in Williamsburg. Shortly after its opening, The New...

Over the past five years, the group has also opened the high-end Italian restaurant Carbone (in Greenwich Village and Hong Kong); Dirty French (in The Ludlow hotel on the Lower East Side); Santina...

Prior to owning his own restaurant, he was the executive chef of Trio in Chicago, and spent four years at the French Laundry, working under Thomas Keller. The list of awards Achatz has received is...

He was twice named one of America's Top Ten Pastry Chefs by Pastry Art & Design, was Bon Appétit's Pastry Chef of the Year, and won the James Beard Award for Outstanding Pastry Chef in 2007. He also...