With her organization Emma’s Torch, ICE student Kerry Brodie (Culinary Arts, '17) hopes to join the ranks of these culinary visionaries in the fight for a better tomorrow. Inspired by the words of the...
Just as there’s a time and place for a grand cru from Bordeaux, there’s also a moment to enjoy a crisp white zinfandel (preferably with potato chips, on the beach). As he teaches students at ICE, the...
Looking back, it was a blessing in disguise, because it was during this immobile period that he came up with the idea to start his own company, That’s Good Food , the New York-based artisanal empanada...
Given her lifelong “obsession” with cooking and the skills she’s learning at ICE, we won’t be surprised if we see her in the test kitchen or food publication of her choice. In this interview, we...
Christina Grdovic has been the publisher of “Food & Wine” magazine since 2007. She’s been part of the brand for nearly two decades, initiating and leading numerous marketing programs, including the...
I have been in love with food from an early age. Growing up in a family where both of my parents worked in the restaurant and hospitality industry, food and restaurants have always been a huge part of...
Chef Lorrie comes from a big, food-loving family in the Philippines. Seven of the nine Reynoso siblings, including Chef Lorrie, work in some facet of the food industry. In fact, her sisters, pioneers...
Given the restaurant's location and the unseasonably warm weather, it will no doubt be a long night for Thea. Still, she seems poised and unhurried as I have her stand for a handful of portraits in...
From his hometown in northern New Jersey, Ben headed west to the University of Illinois to study Japanese. He then traded the Midwest for Yokohama, Japan, where he enrolled in a master’s degree...
Wearing a heather grey tee emblazoned with KALE, he’s agreed to meet with me to discuss a subject he’s passionate about—vertical farming. So passionate, in fact, that he left behind a successful Tokyo...
As general manager of two perpetually packed Long Island restaurants for decades, Alan developed an understanding of what makes a restaurant not only successful but an integral part of the community....
That’s exactly where ICE alum Jiselle Basile (Culinary Arts and Culinary Management ‘14) recently landed—as chef and food stylist for Extra Crispy , Time Inc.’s new breakfast-centric website. Though...