Most chefs are content to have just one prestigious job on their resume. But from Jenny McCoy’s first days in the industry, she’s racked up nothing but all-star experiences, from the celebrated Blackbird and Charlie Trotter’s in her hometown Chicago, to Emeril’s New Orleans dynasty and Tom Colicchio’s NYC Craft empire—all before the age of 32.

Hi! My name is Madison and I’m a current student at ICE. Read my story below and follow my posts on the ICE blog to learn why I’m passionate about a future in hospitality and what it’s like to study at ICE.

Hi! My name is Lizzie Powell. I’m a public relations professional turned ICE Culinary Arts and Culinary Management student from Atlanta, Georgia. As I make this major shift in my career path, many people have asked why I chose to “take the leap” and go to culinary school.

When I first stepped into the kitchens at ICE seven months ago, it never felt like this day would come. But somewhere between knife skills 101 and our market basket challenge, I began to discover my “culinary voice” and a professional direction for my creative future in food.

Just like many of our professional Pastry & Baking Arts students, cake designer Stevi Auble didn’t always dream of constructing trendsetting cakes. Yet this career changer’s shift from interior design to edible design has cemented her as an icon in the field of custom luxury cakes.

Three years of research. Hundreds of hours in the kitchen. 65 groundbreaking recipes. Introducing Cognitive Cooking with Chef Watson: Recipes for Innovation from IBM and the Institute of Culinary Education. This week, ICE was thrilled to host the first official press preview of recipes from the official Cognitive Cooking cookbook.

Before she even enrolled at ICE, Einav Gefen was already turning heads as the first -ever female chef at cutting edge seafood restaurant Mul Yam in her native Israel. But when Gefen and her husband moved to NYC, she knew she wanted to go back to school and rebuild a solid foundation of techniques.

In 2014, when Saveur ranked Brooklyn as its No. 1 food destination worldwide, guess which of the neighborhood restaurants became the “cover girl” for the borough’s inimitable flavors? That’s right, Emily. The brainchild of ICE Culinary Arts grad Matt Hyland and his wife Emily, this new Clinton Hill eatery has captured the creative minds and palates of the world’s most discerning pizza lovers. So we knew we had to talk to the man behind the pies and learn a little bit more about his path to becoming a professional pizzaiolo.

The Odeon. Balthazar. Per Se. Le Cirque. When it comes to life behind the scenes at New York City’s highest temples of gastronomy, Kate Edwards has seen and done it all.