dICEd Blog Listing

In the case of ICE Culinary Arts alum Jenny Dorsey, co-founder and chef of the supper club I Forgot It’s Wednesday (IFIW), these DIY dinners have been a catalyst for sustained culinary success. With...

From commercial bakeries and catering to high-end hotel dining, there are few environments where Sarah hasn’t tested her pastry chops. “Depending on your personality or the place you are at in your...

Chef White opened two restaurants in New Jersey with Ahmass Fakahany in 2007. The duo then formed the Altamarea Group and opened Marea in 2008, which received a three-star rating from The New York...

After more than 35 years in the industry, Brian has seen it all—and he’s having the last laugh. “After college, I tried working a normal job writing advertising copy, but after a year, a friend told...

We checked in with this innovative alum to learn about the training that prepared her for a dynamic career as a culinary entrepreneur . Did you have another career before working in food? I went to...

Namely, Matt has dedicated his career to reconciling the poetic mission of supporting local, sustainably sourced ingredients with the practical demands of running a successful business. “It’s great...

Growing up in Tehran, Iran, Tom’s first interaction with the hotel industry came through an ad in the paper. Despite not knowing what the term “bus boy” meant, 20-year-old Tom landed a position at the...

Young cooks are instantly identified by the rows of scars running up their forearms: the reminders of brief skin-singing encounters with blazing hot oven racks and pan handles. A cook’s relative...

Initially, Arnold’s passion for performance led him to New York City, in hopes of transforming his figure skating training into a career on Broadway. While he was auditioning, Arnold supported himself...

Sam’s culinary adventures began in New York City, where his Ukrainian father supplemented a career as a science teacher with part-time positions in restaurants. In fact, Sam’s first job was serving as...

What's your favorite part of designing a sugar showpiece? I would say designing the actual piece is the most challenging part, and I enjoy seeing how the sculpture develops from the basic sketch into...

Today, as the co-owner of wine-driven restaurant On the Square, Inez is among an influential contingent of culinary entrepreneurs—including fellow ICE alum and host of A Chef’s Life , Vivian Howard...