dICEd Blog Listing

"My experience working at a startup was very mentally exhausting, and I realized there was nothing that could deter me from cooking," Aaron says of his career change. "How I handle everything — all my...

In 2015, Adeena moved to Israel after meeting an expat American who is now her husband. She lived in Jerusalem shortly after college in the 1990s and visited the country frequently over the years...

After four years as an administrative clerk in the Marine Corps, Kelly Bedford (Pastry, ‘20) earned her bachelor’s degree, became a mother and enrolled in culinary school. Even after all that life...

Before Gianna went to culinary school, she graduated from Boston University with a Bachelor’s degree in marketing and statistics. She spent about four years working in marketing before she started to...

A couple of weeks ago, Paras and Jeffrey were watching TV after a day of applying for small business grants and loans. With the sudden restaurant industry shutdown, they were trying to figure out a...

“Every day is different. If I had to do the same thing every day, I’d be so bored,” Abbie says. Thanks to multiple degrees and years of experience, the New York City-based chef doesn’t have to. For...

When Clare began Culinary Arts classes at ICE in 2011, she'd thought long and hard about pursuing a culinary education. She grew up cooking and her passion for the art had grown throughout her life...

“I’ve been cooking for as long as I could see above the stovetop, but it wasn’t a viable profession to my parents, so I didn’t see it as anything serious,” Chef Rose says. Growing up, she cooked in...

“Learning those techniques was a big reason why I wanted to go to culinary school,” Seth explains of his interest in cooking non-kosher foods. When he began classes at ICE, he discovered the...

Kate McAleer (Pastry/Management, '11) is the founder of Bixby & Co., a craft confectionery in Rockland, Maine. Her company produces organic chocolates, single-origin bean-to-bar chocolates, drinking...

"When my husband and I got engaged, we were talking about the things we wanted to do in our lives. We both had the idea of opening an inn or bed and breakfast as a retirement option,” George says. At...

Despite that trend, there are some restaurants around the country fighting to revive face-to-face conversations and restore a sense of humanity to the dining experience. Strategically placed cold brew...