The 2011 James Beard Award Winner for Outstanding Pastry Chef discussed her evolving cuisine, her plans to open a bakery, and her future cookbook. Mindy’s desserts are often personal takes on classic...
Once a successful chef in the city's top kitchens, Jenkins described the expected and unexpected aspects of her transition into an entrepreneurial role. For example, she no longer spends much time in...
Rudi is a third generation New York butcher and a truly skilled artisan. For decades, beef has been sold in smaller cuts, with waste and bone already removed, dwindling demand for professional whole...
Yet while many aspiring chefs grew up on the cooking shows of Mario Batali, Ina Garten, Alton Brown and Giada De Laurentiis, the path to a career in food television still seems murky. Last week, ICE...
How did you become interested in pastry and sugar work in particular? When I had to enter apprenticeship at 15, it was important that the profession I chose involved creativity and hand skills. From...
To learn more about this traditional drink, ICE was thrilled to host a tasting led by Roger Dagorn, a Master Sommelier and one of only eight people outside of Japan to hold the coveted title of "Sake...
Everybody loves chocolate, but what do we actually know about one of the world’s most popular sweets? At a lecture with world-renowned expert Chloe Doutre-Roussel, ICE students, alumni, and industry...
Campanale is the Executive Beverage Director for Epicurean Management and co-owner of restaurants dell’anima, L’Artusi, Anfora, and L’Apicio. His expertise gave me a better appreciation for this...
Named one of Forbe's " 30 Under 30: Food and Wine", Campanale's story, as shared with ICE Culinary Management students, is one of enviable success. Today, he is a Partner at Epicurean Management...
The first time Greenspan attempted to cook, she burned down her parent's kitchen. It wasn't until she became a young bride that she returned to the stove, and when she first pursued a job in...
Stark attended ICE when it was Peter Kump’s New York Cooking School and got her start at the renowned Border Grill. She is currently the executive chef of Dos Caminos and is thrilled to cook her...
Daniel Boulud's DBGB is just one of the Dinex Group restaurants where ICE Culinary Arts and Pastry & Baking Arts students serve as externs. Executive Chef Eli Collins represented the group at a recent...