Colin and Renée Alevras have enjoyed a cult-like following since they opened their restaurant, the Tasting Room, in 1999. Focusing on local and seasonal foods, the Tasting Room has been named one of New York's Best by Food & Wine and New York City's Zagat Survey and one of the city's Trendsetting Restaurants by Wine Spectator, with matching acclaims for Colin's culinary skills and Renée's managing talents.

Christina Grdovic and Nilou Motamed are at the helm of "Food & Wine" magazine, as publisher and editor, respectively. The two women are taking the magazine into its next phase, with new additions like the millennial food site FWx. They joined us in conversation about their careers and what we can expect to see from them and "Food & Wine" in the future.

From three Michelin stars for Per Se in New York and five Mobil stars for the French Laundry in Yountville to multiple James Beard awards for himself, his restaurants, and his cookbooks, there isn’t an industry award that Chef Thomas Keller hasn’t received. Both restaurants have been named among the ten best in the world and best in America, while his critically acclaimed Bouchon in Yountville and Las Vegas offer a more casual experience with the same standards of excellence.

Chef John Besh has long been an ambassador for the culinary culture of his native Louisiana, but perhaps never more so than since Hurricane Katrina flooded New Orleans in 2005. In addition to his flagship restaurant, August, which opened in 2001, he owns three, soon to be four, restaurants that each uniquely represent the best that the Crescent City has to offer.

Andrew Carmellini is the chef-partner of Locanda Verde, an Italian taverna in Tribeca that opened in 2009. He is also in the process of opening a yet unnamed project on Sullivan Street in SoHo and working on his second cookbook, after the success of Urban-Italian: Simple Recipes and True Stories from a Life in Food (Bloomsbury, 2008).

Albert Adria, Ferran Adria's younger brother, joined the kitchen of elBulli at 16, spending the first two years learning all the stations. He then decided to focus on pastry, and worked for other pastry chefs around Spain during elBulli's winter breaks, to hone his craft.

This Valentine’s Day, you can do better than chocolate-dipped strawberries. Impress your sweetheart with a foolproof recipe for romance: a heart-shaped pastry that’s easier to make than it looks. At ICE, we’ve teamed up with People magazine to reinvent the palmier—or “elephant ear”—with homemade pink sugar for an extra DIY twist.

At ICE, we make it our mission to help students find their culinary voice — that creative drive within each of us that determines how we express ourselves through food. Whether it’s a career training program, a recreational course in pie crusts or a special event featuring handmade pasta, we’ll give you the tools to hone your culinary creativity. Join us as we ask some of today’s leading food industry pros to share their culinary voice.

“There is a comfort and safety of being behind the scenes,” ICE graduate Adrienne Cheatham (Culinary, '07) said in a video interview with The New York Times. But on this season of "Top Chef," Cheatham steps into the spotlight to compete for a chance to win — presenting her dishes to be judged by renowned chefs including James Beard Award winner Lachlan Mackinnon-Patterson, celebrity chef Curtis Stone and most recently, Chef David Kinch.