Each year, ICE's own culinary and pastry students have the opportunity to work alongside these nationally recognized chefs—an incredible honor and learning experience. From eclairs and layered cakes...
Game Changer & Thought Leader – Dan Barber (ICC, 1994), Restauranteur & Author An important development in the US over the last thirty years has been the championing of healthy food production methods...
STREETS was founded by Dr. Neal Bermas (a former ICE Culinary Management instructor) and his partner Sondra Stewart in 2007. Now in its seventh year of success, their 18-month training program for...
Knowledge, in any craft, is cumulative in nature and exponential in its possible effects. Only through rote mastery of fundamentals, followed by repetitive practice, can a craftsman (whether cook...
The featured speakers are noted foodservice business leaders from all corners of the industry – winemakers, bakers, chefs, distillers, restaurateurs, bar owners, cheesemongers and more – who are...
Growing up, Oringer wasn’t surrounded by unique ingredients or international cuisines. But as a kid, he always wanted to hold a knife because he knew he belonged in a restaurant kitchen. Whenever his...
We caught up with Zac to discuss life after ICE and ask for any advice he may have for current students! What were you doing before you enrolled at ICE? Was there something that sparked your decision...
There were the fun parts of the job, like developing new menu items and working with my executive chefs to create desserts that paired perfectly with the rest of the menu. And of course, there were...
Link is the Chief Executive Officer of the New Orleans based restaurant group Link Restaurant Group, which includes 5 different operations. Link is the recipient of the 2007 James Beard Award for...
Growing up, Kathryn didn’t have a “home base.” Her father’s work in the oil business meant that the family was constantly on the move, offering her exposure to various regional cuisines, such as the...
Wedding cakes have always blown me away. The technique and skill required to create such astounding pieces of art was something that I was looking forward to mastering at ICC. We learned to work with...
Butchery is a perfect storm of technique and skill. It isn't something you can intuitively figure out, rather it takes instruction and repetition before you start instinctually understanding where...