Digital Food Pioneer: ICE Alum Kim O’Donnel
Kim was among the country’s first digital food correspondents, breaking ground as a writer for the original Washington Post website. Since then, she has become one of the country’s most respected food...
Carly was ICE's social media and content manager from 2012 to 2016. She is a writer, lifestyle journalist and brand strategist in Brooklyn.
Kim was among the country’s first digital food correspondents, breaking ground as a writer for the original Washington Post website. Since then, she has become one of the country’s most respected food...
How long should culinary school graduates stay in their first job? John Daley (New York Sushi Ko): Stay until you’re done learning. Bryce Shuman (Betony): Before I went to culinary school, at my first...
What attracted you to the program at ICE? I liked that the externship requirement took place at an actual restaurant [or other culinary business because] I was looking for real-world experience to...
What were you both doing before you enrolled at ICE? Prior to ICE, I was working as legal recruiter for the contract and permanent placement of attorneys, paralegals and legal secretaries. Scott was...
What were you doing before culinary school? Cristian Quiroz: I worked as a waiter at a place called The Crepe Café back in Chile. It was my first restaurant job and I would always bother the crepe...
Today, Jenny’s focus may have shifted from running multiple professional kitchens to leading hands-on classes for aspiring chefs at ICE, but she’s just as busy as ever—creating an exclusive line of...
Graduating from culinary school felt different from any prior graduations I’ve experienced — perfecting a hands-on skill is entirely different than writing papers, crafting persuasive arguments, or...
Journalists from the fields of both food and technology gathered in our demonstration kitchen for a tasting menu infused with contemporary techniques, unexpected pairings and flavors from across the...
Since graduating, she has worked in the fine dining kitchen of Restaurant Daniel, led the kitchen at Danal in the East Village, and even returned to ICE as a Culinary Arts Chef Instructor. Yet her...
What were you doing before you enrolled at ICE? What motivated you to enroll at that time? I had just finished my information science degree at Roger Williams University, and I was working as a part...
Today, she’s sharing nearly 30 years of restaurant experience — from serving celebrities to delivering expert industry advice as a restaurant consultant — with Culinary Management students at ICE...
T hat's where ICE Culinary Arts alumnus Juliette Pope works her magic, as the Beverage Director for both the restaurant's "tavern" front room and formal dining room. With wines by the glass that range...