Chef Diego began baking with his grandmother's chocolate cake recipe as a teenager, then took Confectionery and Bakery classes at SENAI, an industrial school in São Paulo, where he graduated as a Food...
Spaghetti alla Chitarra is a regional pasta from Abruzzo. The noodles are made with, just as it sounds, a guitar, which happens to be Chef Kalman’s muse. In fact, he owns three: a Taylor six-string...
There’s been a lot of talk about food at the White House. Inquiring minds want to know: how secure is the food preparation for a sitting president? Security is pretty tight. Wherever we went, Secret...
Over the past five years, the group has also opened the high-end Italian restaurant Carbone (in Greenwich Village and Hong Kong); Dirty French (in The Ludlow hotel on the Lower East Side); Santina...
Prior to owning his own restaurant, he was the executive chef of Trio in Chicago, and spent four years at the French Laundry, working under Thomas Keller. The list of awards Achatz has received is...
He was twice named one of America's Top Ten Pastry Chefs by Pastry Art & Design, was Bon Appétit's Pastry Chef of the Year, and won the James Beard Award for Outstanding Pastry Chef in 2007. He also...
Myhrvold first made his name in technology: he became the first chief technology officer of Microsoft after the company acquired his software firm in 1986, and remained there until 1999. His scholarly...
The pair first worked together at Maison Pic, the only three-Michelin-star restaurant in France that is owned by a woman. In anticipation of Philippe’s upcoming hands-on advanced pastry course at ICE,...
Chefs who have gotten their hands on this groundbreaking ingredient-pairing guide are singing its praises. Said acclaimed chef and restaurateur Daniel Boulud, “This comprehensive book is a great tool...
Here are the ICE alums named 2018 James Beard Award Semifinalists: Outstanding Restaurateur Zoe Nathan (Culinary ’01), Rustic Canyon Group, Santa Monica, CA Best Chef: NYC Missy Robbins (Culinary ’95)...
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...
The eight-armed mollusk, which can grow an arm if it loses one, is a symbol of regeneration, a theme that resonates with Greg. Less than a decade ago, he was working a desk job as a financial analyst....