dICEd Blog Listing

“My culinary voice is my Korean style,” begins ICE alum and James Beard Award nominated chef Rachel Yang. The co-owner of four hit restaurants in Seattle and Portland — Joule, Revel, Trove and Revelry...

Flex your restaurateur muscle like Zoe Nathan Loeb , whose restaurant group, Rustic Canyon Group, was named a 2018 James Beard Award Semifinalist for Outstanding Restaurateur. Rustic Canyon Group owns...

For Rommel Gopez (Hospitality ’14), it was an unquenchable thirst for international travel combined with a love of meeting new people that led him to the hospitality industry. In his words, “I love...

The chef behind such creations as a whole, crispy Sasso chicken served on a bed of smoldering hay, ICE alum Greg Proechel (Culinary Arts, ’09) has a proclivity toward bold, flavor-forward dishes with...

The event is an incredible resource for our students and alumni, but—like any networking event—you get out what you put in. Here are ICE’s top tips for mastering any job fair: 1. Do your homework....

Chef and restaurateur Rick Bayless has devoted his culinary career to exploring and sharing his passion for traditional Mexican cuisine. The Top Chef Masters and James Beard Award winner has penned...

Brandon in the Kitchen at ICE I met Brandon when he worked at my restaurant, Chanterelle, from late 2005 to 2008, starting as a server, and ultimately becoming an assistant general manager. He...

Chef David Burke is one of the most prominent chefs in New York City — he's operated and consulted on more than a dozen restaurants across the country — and that’s for a good reason. Trained at the...

As tantalizing as these possibilities seem, the reality is equally foreboding — I need to choose one thing, right now, and this decision could determine the direction of my culinary career, forever....

That’s where he first met Filipino-American Nicole Ponseca, the restaurant’s general manager who was looking to open an eatery that served the foods she grew up eating, like kare kare (oxtail stew)...

Imagine going for a job interview that lasts 8-12 hours, where your potential employer poses questions while you casually peel carrots and de-stem thyme. You get a firsthand view of what life on the...

Chef Palladin Emily’s served as a creative incubator for the cooks who worked there. In our downtime, we swapped the latest books and magazines, mining them for techniques and flavors to infuse into...