dICEd Blog Listing

At a virtual event with ICE students, the Den team shared its notion of omotenashi, the philosophy of Japanese hospitality, which has kept those tables hard to secure even during the pandemic. “We...

Saul recounts, “my first job was actually at Porto’s Bakery where my dad has been working for 20-something years.” Here, Saul began as a server, but it wasn’t long before he became “intrigued by the...

While growing his restaurant empire, he launched Lucky Peach magazine and continues to host edgy food programs, from “Mind of a Chef” on PBS to “Ugly Delicious” on Netflix. More recently, Chef David...

A native New Yorker with Brooklyn roots, he grew up in a household where cooking and vegetable gardening were some of his parents’ passions. In his teens and 20s, Michael’s passions were artistic, but...

While a student at ICE’s LA campus, Mac drove a Cousins Maine Lobster truck (of “Shark Tank” fame) on his days off from honing his kitchen skills at school on weeknights. He externed at Tallula’s, an...

Chef Rick grew up with an appreciation for regional specialties because his father specialized in Oklahoma barbecue, and he developed expertise in regional Mexican cuisines after relocating to the...

During these 60 hours of lessons, students execute recipes inspired by renowned chefs to experience a variety of trends and techniques. Here are a few chefs who inspired dishes featured in the kitchen...

Though money was his original motivation for the work, Normandy became a serene source of inspiration. “Moving to Normandy was a huge discovery for me. The green, the forest, the fields, the food, the...

“It was just one of those things,” Andrew said. “I fell in love with everything that happened in the restaurant. I fell in love with the camaraderie. I fell in love with the nightly theater of it. I...

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...

Eight weeks into New York City's shutdown amid the coronavirus pandemic, Chef Marcus Samuelsson took a break from packing thousands of meals for the daily line outside Red Rooster to inspire ICE...

"We're basically a team of four or five people that are left to our devices to just innovate in this one field and deal with other special projects that come our way and, of course, write books and do...