From executive chefs at top-tier restaurants and specialty food start-ups, to nationally recognized bakeries and food media moguls, ICE Culinary alumni achieve success across any and all platforms. See the list below for ICE Culinary alumni who are making recent headlines while they launch and grow their businesses and careers nation-wide.

It was worth braving the winter wonderland that was Manhattan on Saturday evening to get to the wine room of ICE Culinary, where Richard Vayda, Director of Wine Studies at ICE Culinary, led a Champagne Gala.

My classmates and I joke that with each module we should be given a new uniform, one size larger than the previous. That way, by Module 5, we’ll be outfitted in just a white sheet with a piece of string; an ICE toga of sorts.

As an adamant traveler one of my favorite things to do is explore a new city via its food.

It seems like every week now marks a turning point in my transformation from self-taught home-cook to budding culinary professional.

“The most important thing is to document your food narrative,” Chef Marcus Samuelsson said last night during his demo for his latest cookbook, The New American Table.

On Monday, November 16, we arrived at the Condirama, Felchlin Chocolate's teaching facility, and began our four days in class with a taste of Felchlin’s Xocolatl hot chocolate drink.

The 12th-floor demo kitchen at ICE Culinary was a flurry of flour and excitement today as ICE Culinary alumna (Culinary ’94) Chef Gina DePalma put her skills on display in A Sweet Italian Christmas Demo.

As I planned my Thanksgiving travels to the distant lands of Long Island, food was on the mind.