Personally, I try not to get too excited about new opportunities. My optimistic daydreams have resulted in disappointment on many occasions, some worse than others. So in the days leading up to...
It took me 25 years to figure out the difference between the two, and now here I am, a student at ICE. However conclusive and easy that sounds, it wasn’t an easy journey. I didn’t just wake up one day...
As a student of cooking, I was immediately intrigued when I came across a listing for an event called “The Masters of Social Gastronomy: Fried Foods” at ICE. A look into the history and science behind...
In my classroom alone, there is a 10-year age difference between the oldest and youngest students. Some of us have prior kitchen experience while others have none. In short, the unifying ingredient in...
School can give you the skills and the foundation, but here are seven ways I've learned you can expand upon your culinary training: Read, Read, Read While reading assignments are already a part of my...
This year, a team of three ICE pastry students—Pooja Jhunjhunwala, Marcela Torres and Anne Roche—entered the competition’s Junior Pastry Challenge. Mentored by ICE Chefs Kathryn Gordon and Michael...
Let me back up for a second. As I mentioned, in 2014 I earned a Congressional Award Gold Medal and, along with my sister, co-wrote a book about our experience, titled Youth’s Highest Honor: Your Guide...
Peter explains: “There are so many things that I thought I knew, but coming to ICE taught me the actual technique behind cooking. My skills increased tenfold.” What’s more, Peter was able to fund part...
Chef Jenny was recruiting students to support a showcase for North America’s “Top 10 Chocolatiers,” an event hosted by Dessert Professional magazine with a guest list of 250+ industry insiders. As a...
Most recently, my class had the pleasure of meeting Eveline Chen, the executive housekeeper at the Hotel Wolcott in Koreatown, close to the Empire State Building. While my classmates and I may never...
Learning to work in a professional kitchen environment Chef Mike Garrett has a unique approach to the third module of ICE’s program, which focuses on international cuisines. He chooses to make his...
For years, I dreamed of attending culinary school and yet I ended up at Smith College, studying completely different interests: architecture and art history. As much as I enjoyed these studies, after...
