What would it look like for 16 nervous pastry students to run around one kitchen frantically making our assigned items? What if luck wasn’t on my side on test day and the end result was less than...
ICE Los Angeles Campus President Lachlan Sands and VP of Education Richard Simpson congratulate Kerry Brodie on her ACCSC Outstanding Graduate Award. Founder of Brooklyn restaurant and organization...
Aaron always wanted to host his own culinary show. But he concealed this goal, while cooking alongside his parents as a child, and made the “safe decision” to attend University of Illinois where he’d...
Matthew worked in the banking industry for five years while dreaming of pursuing his real passion: cooking. When he was diagnosed with an autoimmune disease and hospitalized four times last year, he...
Sophia wasn’t working in the pastry industry when she entered an amateur cake decorating contest in 2015...and won. Though she wasn’t unhappy working as a web developer, she knew it wasn't going to...
After high school, Darien W. followed the path his family set for him, enrolling in Arizona State University to study public policy law. But fate clearly had other plans: after starting his own...
Like most culinary students, my love for food and cooking began at an early age. I have fond memories of plucking sugar snap peas from my father’s garden and preparing a family meal at the ripe age of...
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....
After being in the Culinary Arts program at ICE for just over a month, one thing I’ve learned is that timing is everything. It took me 15 years to get to culinary school. It’s something I wanted to do...
Ashley’s experience “on the line” dates back to high school, but ICE handed her the keys to the world of fine dining in New York, where she's had the opportunity to work with some of the city’s great...
Looking back, it was a blessing in disguise, because it was during this immobile period that he came up with the idea to start his own company, That’s Good Food , the New York-based artisanal empanada...
We asked Rachael Pack, cook editor of The Daily Meal , how ICE was chosen as the best culinary school in America. Having gone to culinary school herself, Rachael had been through the process of...