Before Gianna went to culinary school, she graduated from Boston University with a Bachelor’s degree in marketing and statistics. She spent about four years working in marketing before she started to...
With the pandemic shelter-in-place orders in full swing, Meryl, who is based in Austin, Texas, and travels to New York frequently, is hosting Pasta Social Club events online, connecting with eager...
When Clare began Culinary Arts classes at ICE in 2011, she'd thought long and hard about pursuing a culinary education. She grew up cooking and her passion for the art had grown throughout her life....
Early in his professional life, Lachlan traded a stint in the healthcare industry to pursue his true passion: food. The Australian-born chef and president happily informs the Institute of Culinary...
"When my husband and I got engaged, we were talking about the things we wanted to do in our lives. We both had the idea of opening an inn or bed and breakfast as a retirement option,” George says. At...
First, what was your experience at ICE like? My experience at ICE was great. I expected to receive at least two benefits from an education at ICE: first, teaching that would prepare me to be a...
“The instructors were extremely knowledgeable,” Geoffrey says. “Chef Kathryn Gordon was always saying, ‘you’ll get out of this what you put into it,’ and it was so true because there was so much...
When Angelica graduated high school, she wanted to pursue the world of beauty. She worked hard to get her cosmetology license but had trouble building up her clientele once she had it. Next, she went...
Tony joined the Army after high school at age 17, completing two tours in Afghanistan and three in Iraq, among other stations. “After 63 countries, you get a better appreciation for the world,” he...
Of course, becoming a culinary student when you already have a full-time job and responsibilities is no easy feat. Luckily, NGI offers a part-time Chef’s Training Program where students can continue...
