“I remember being young and reading Letters to a Young Chef by Daniel Boulud,” Michael explains. “In it, he says, ‘The first thing you should do in a kitchen is make yourself useful.’ I took that to...
We checked in with this innovative alum to learn about the training that prepared her for a dynamic career as a culinary entrepreneur. Did you have another career before working in food? I went to...
We caught up with this trendsetting alum to learn what it’s been like shifting from restaurants to research and development. What was your education or professional background before working in food...
Namely, Matt has dedicated his career to reconciling the poetic mission of supporting local, sustainably sourced ingredients with the practical demands of running a successful business. “It’s great...
Alongside her in the kitchen was ICE Culinary Arts alum Michael Jenkins, who has worked under Alex at Butter Restaurant for the past 10 years. Michael began as an extern and currently heads the...
Initially, Arnold’s passion for performance led him to New York City, in hopes of transforming his figure skating training into a career on Broadway. While he was auditioning, Arnold supported himself...
Since then, she has published three bestselling cookbooks, Chloe’s Kitchen, Chloe’s Vegan Desserts and Chloe’s Vegan Italian Kitchen, and contributed to dozens of other publications, spreading the...
Alum Alexandra Jamieson is a functional nutrition coach, host of the #1 rated podcast "The Crave Cast," three-time cookbook author, and co-creator of the Oscar nominated documentary Super Size Me...
“My whole career has been defined by connections—knowing someone who knows someone has almost always led me to my next job,” says Tina. “For chefs just starting out, I think that’s essential—realizing...
What was your education or career prior to enrolling at ICE? After graduating from the University of Missouri’s School of Journalism in 2009, I moved to New York and worked in corporate public...
For Dom, the decision to attend culinary school was an impulsive one—but that impulsive quality, the ability to jump when an opportunity arrives, is exactly what landed Dom on Food Network Star. “That...
“It’s crazy to think I’m entering year 13 with this company,” says Omri. “Without a doubt, I wouldn’t be where I am today without that fundamental background [I received at ICE] in both Culinary Arts...