She has worked as a food editor in the kitchens of Good Housekeeping, Fine Cooking and Martha Stewart’s Everyday Food. Samantha has recently published her first cookbook, The New Sugar and Spice: A...
A former health care analyst, Mary’s story began like that of many ICE students. She felt unfulfilled in her career and spent her free time dreaming about opportunities in the restaurant business, but...
By Lindsay Morrison ICC Professional Pastry Arts 2016 I may have had a business card labeling me as a Sales Manager, but most people know me as Benny’s Baker ( #bennysbaker), an Instagram hashtag I...
What do mechanical engineering, theater and cocktails have in common? Stir them all together and you get ICE Director of Beverage Studies Anthony Caporale — straight up. Over the course of his...
School can give you the skills and the foundation, but here are seven ways I've learned you can expand upon your culinary training: Read, Read, Read While reading assignments are already a part of my...
This year, a team of three ICE pastry students—Pooja Jhunjhunwala, Marcela Torres and Anne Roche—entered the competition’s Junior Pastry Challenge. Mentored by ICE Chefs Kathryn Gordon and Michael...
As chefs become more aware of the quality of ingredients and the impact of their cooking from a sustainability perspective, respect for animal products is all the more important. The following texts...
In New York City, Hot Bread Kitchen is the leading purveyor of unique global breads. Known as much for their social mission—providing job training to female immigrants, many of whom have gone on to...
Read on to learn about the important work she does and why she attended NGI. Tell us about Camp Shane and what it offers to people who wish to live healthier lives. Camp Shane was founded in the...