Your restaurants have been known to attract celebrity clientele, how does that change what goes on inside the kitchen? Nothing. We treat them as regular customers. I don’t go to the tables. I don’t do...
British-born chef April Bloomfield has been credited with starting the “gastropub revolution” in New York City.She and restaurateur Ken Friedman launched The Spotted Pig in February of 2004 and since...
Dasheen Ellis, Culinary Arts As a high school track star in Rockland County, Dasheen Ellis, dreamed of one day attending culinary school. But no matter how ready he was to begin his career, it was...
Gail Simmons (Culinary, ’99) new book, "Talking with my Mouth Full," was featured in an article in The Globe and Mail. Recipes from Geila Hocherman’s (Culinary, ’99) Kosher Revolution were included in...
It is a great way for people to connect in the community, share what they’ve been doing in the industry and ask the old professor a thing or two. This year, we had a great group of students reunite...
We like to share snapshots of life inside the classrooms with a look at ICE students. Robert Esselborn came to ICE after a career as an active duty weapons instructor in the Army. Though ICE may seem...
We’ve already met some professionals who have dedicated their passion for the culinary arts to helping others learn to cook or find careers in the restaurant world. But there are also careers that put...
Check out just some of the alumni finding success and making recent headlines. The James Beard Award Nominees were announced and ICE alumni are on the list of finalists: Jamie Tiampo (Management, ’06)...
A comprehensive guide to setting up and creating a food blog, Food Blogging for Dummies is a must-have resource for anyone looking to break into the blogosphere. In the book, Kelly walks through all...
Specialty food products are a $60 billion industry and one that remains attractive to entrepreneurs both large and small. Many people have a recipe or product they’d like to produce and sell. Dan...
For some time, I’d been entertaining the idea of a path toward education. I was inspired by the one-on-one interaction with cooks I’d come to enjoy in the kitchen, but also by a new generation of...
A well-written recipe is no small undertaking. When it comes to creating reliable, readable recipes, it’s hard to underestimate the importance of careful and thorough recipe testing. Readers and cooks...
