Holy Guy Fieri! Can it be? A "POOR" New York Times restaurant review? Has there ever been such a scathing attack on a chef? Did Guy’s hair turn even more yellow when he read this? And what does this mean for the future of his restaurant?

Interview with ICE alumni!

First and foremost, our thoughts are with all of those affected by Hurricane Sandy. Thank you for your patience while we were closed, especially to those new students that were eager to get in the kitchen as well as those that had traveled to take a recreational class.

When I start with a new class, I like to ask each student what inspired them to come to ICE.

Last Thursday, students at ICE had the opportunity to meet Executive Chef & Restaurateur, David Burke.

It’s not every day that a student inspires a chef-instructor to write a class. That was exactly the case when ICE Pastry Arts Instructor Michelle Tampakis and resident gluten-free expert had a student suggest writing a gluten-free tapas class. Not a bad suggestion, she thought, once she considered how even a tapas menu can leave those with a gluten-free diet feeling, well, left out.

Jeff Parnell, a recent Pastry Arts grad spent a day working with one of his favorites chefs, ICE Creative Director, Michael Laiskonis for a photo shoot taking place here at the school. They were charged with getting seven perfectly plated dishes out in a 2-hour timeframe.

ICE alum Anna Monaco is now the General Manager of the recently opened Shake Shack New Haven. ICE President, Rick Smilow stopped by the restaurant on opening night to enjoy a burger and is pictured above with Anna and Shake Shack founder, Danny Meyer. Below is an interview with Anna on her new exciting role and how she got there.