This week, he'll be representing the New York Giants at the Taste of the NFL on February 1 st—one of the city's biggest events leading up to the Super Bowl. As Kamal prepares for the event, we got the...
What sparked your decision to attend culinary school? Before I enrolled at ICE I had been cooking for four years as a line cook. I knew I wanted to go to culinary school and was instantly drawn to ICE...
What were you doing before you enrolled at ICE and what attracted you to the program? I completed my undergraduate degree at George Washington University in 2006, and soon after, I landed a fabulous...
It’s striking to see, in the past month, just a sliver of what our graduates—both newly minted, as well as seasoned alumni—are up to. Many established chefs have been taking the food world by storm as...
In the food industry, it's easy to meet highly successful individuals who haven't followed a conventional career path. Many food professionals are career changers, and if they go on to work in...
Murphy says of the unique feel and location, "It’s a restaurant located in a hotel, but we’ve created a space that has a downtown vibe and a really great neighborhood feel.” On the day we visited...
Soon enough, Michael discovered he had a certain talent for pastry and wanted to find a more structured environment to further his skills. He found it in Emily's, a small kitchen with only four chefs...
This month, more than fifty guests gathered at ICE for a book signing with internationally renowned pastry chef Francois Payard. Most notably, the evening featured a recipe demonstration from his...
Instead, he crafts playful takes on classic, comfortable flavor, creating dishes that are brilliant and fascinating, but still familiar. This October, I was lucky enough to attend a recreational...
Today, Jenny, ICE’s newest Pastry and Baking Arts Chef Instructor, is an impressive chef in her own right. At age 17 she started the Pastry and Baking Program at Chicago’s Kendall College. Her parents...
Once a successful chef in the city's top kitchens, Jenkins described the expected and unexpected aspects of her transition into an entrepreneurial role. For example, she no longer spends much time in...
James, leading a cooking demonstration for current and past NFL players at a one-day culinary and hospitality management seminar. In the beginning, James was just a high school football player from...