ICE's former Content Director, Ashley Day has also managed USA TODAY's food section and covered food and travel for The Daily Meal, Rand McNally and Hungry? City Guides. Ashley went from taste-testing frozen pizzas at the Good Housekeeping Institute to braving exotic game meat for Field & Stream, then making ramen with Morimoto and rolling sushi with Nobu for USA TODAY Eats.
How did you become interested in hospitality? I’ve always had a calling; I’m good with helping people and creating a good experience, and I’m interested in meeting different kinds of people and being...
“Cooking has been my passion since I was 14,” Jose says. “I enjoy the melody of the ingredients working with each other.” Like so many culinary students, he traces his interest in cooking back to...
Why did you choose the management program? I chose the ICE management program because I wanted to learn how a culinary business is run. I figured that by taking the course while working in kitchens, I...
We ask Dana about what switched the light bulb and led to three locations, more than 80 macaron flavors, Instagram fame and an Ernst & Young Entrepreneur of the Year Award since Dana's Bakery opened...
In 2015, he enrolled at ICE to, like so many students here, “get a taste of it to see if this was what [he] wanted to do.” The verdict? “I ended up loving it; it was incredible,” says Dan, who wrote...
Chef Diego began baking with his grandmother's chocolate cake recipe as a teenager, then took Confectionery and Bakery classes at SENAI, an industrial school in São Paulo, where he graduated as a Food...