When Carlos graduated from ICE in 2001, he worked at Herbsaint and Bayona in New Orleans before returning to New York for stints at The Mercer Kitchen and Butter. Then he kicked off what would become...
ICE alum Fernando Arevalo at Preludio Fernando Arévalo (Culinary, '09) is the executive chef and owner of ambitious new fine-dining restaurant Preludio in Singapore. Every 12-18 months, Fernando...
When Dom launched his popular roving macaroni and cheese operation Mac Truck in 2012, the invitations to appear on television started rolling in. “People started calling me about featuring the truck...
Here are their pro tips on identifying the age, aroma, color and label of the best balsamic for your cooking. Get these chefs' recipes for using authentic Balsamic Vinegar of Modena.
Here’s how I recommend handling the situation to best develop your professional reputation and respect the team you work with. Be Honest My advice to anyone thinking about making a move is to always...
Alumni Honored at the James Beard Awards We were thrilled to have another ICE alum earn a James Beard Award when Mashama Bailey (Culinary, '01) won Best Chef: Southeast in May. Congratulations are...
When you are starting your culinary journey, it is important to decide what type of food will be your staple. Work with great chefs and you will become a great chef. It's inevitable. I was lucky to...
Now, he’s continuing the family tradition by opening a restaurant with his sister, Trinh. “I really didn’t like cooking at first, but the more I worked in the kitchen and the more I was around it, I...
“I moved to New York City in 2002 after college, and I just didn’t really know what I wanted to do,” Suzanne says. “I had a couple of jobs in hospitality and found myself in restaurants in a front-of...
Chef Diego Lozano has taken on the challenge of making modern pastries with Brazilian ingredients and classic European techniques. He founded São Paolo pastry school Escola de Confeitaria and spreads...
The word umami describes one of the five main tastes, alongside bitter, sweet, salty and sour. Over 100 years ago, Dr. Ikeda in Japan discovered Umami as an addition to the already documented four...
The chef was a model and outdoors enthusiast who found an outlet for his artwork in the kitchen and followed that chance opportunity to unprecedented acclaim. He’s known for connecting with nature in...
