Hillery Wheeler Hargadine has been with ICE since 2009 and is a graduate of ICE’s Restaurant and Culinary Management program. After over a decade with the Admissions team helping students to fulfill their dreams of enrolling in culinary school, she now enjoys profiling those same students in their new careers as Notable Alumni. In addition to alumni outreach, Hillery works on prospective student messaging and content. She currently lives in Toyko, Japan with her husband and son, and eats as much sushi and ramen as possible.
With the sale of his AI manufacturing company, Unit X, Chef Kiran Narayanan found himself with the opportunity to launch an entirely new career. He knew he wanted to focus on bettering the planet, but...
While Williamsburg, Brooklyn, has become an international tourist destination attracting top talent from a number of creative industries, Chef Cal Elliott was a player in the neighborhood’s food and...
A visitor to the Surfas Culinary District website is greeted with a “new products page” that includes things like Hotaru matcha milk jam and a professional-grade stainless steel soda siphon. While the...
Few chefs have blazed onto the American dining scene with such universal praise as Chef Mashama Bailey. Born in New York City — in the Bronx, specifically — Chef Mashama spent some of her formative...
A self-described “culinary storyteller and custodian of Italian tradition,” Evan Funke’s name is synonymous with elaborate hand-rolled pasta in the American culinary scene. With four restaurants, two...
Following in the footsteps of ICE Alumni like Gail Simmons (host, “Top Chef”), Vivian Howard (host, “A Chef’s Life”); Marc Murphy (recurring judge, “Chopped”) and more who have been mainstays in the...
Women in the kitchen is not a new phenomenon. In fact, you’ll find interviews with chefs across the world, in all types of cuisine and at all levels of sophistication stating they learned to cook from...
They’re being recognized by The James Beard Foundation Meet the six ICE alumnae who were recognized as semi-finalists for the 2023 James Beard Awards. They’re leading with heart This Marine Corps...
“I’m very Type A, so I found the minutiae fascinating,” she says. Ten years later, you can thank her for all the McCormick spice recipes you love. It wasn’t long into her first job out of college at...
Being a career changer in culinary school is more common than many people may think. Here are some stories about ICE alumni who changed careers to become the successful culinarians they are today...
There can be an overwhelming number of options when stocking your barware collection. Do you really need a special glass for every type of grape? Is a Champagne flute the best bet for sparkling...
That decision changed her life. "I was a little older, but I found my niche," she says. "You can take your culinary education and your experience and morph it into something good for you.” Upon...