My restaurant experiences introduced me to some great chefs who made me a better cook, and let me make connections that have benefited my career at every step.
For Denise Mickelsen, ICE was the beginning of a transition from working as a non-profit fundraiser to a successful career as a food writer and editor. She went on to cook at Blue Hill and Fleur de Sel restaurants before taking an internship in the test kitchen at Saveur magazine. She was hired on as assistant editor, testing and researching recipes and learning the art of food styling. Denise became an associate editor at Martha Stewart Living, and after two years she joined the staff of Fine Cooking, where she remained until leaving as Senior Editor in 2014. She relocated to Denver, CO, to become the Senior Acquisitions Editor for Crafty's cooking and baking classes. Denise is currently Food Editor of 5280 Magazine, where she covers the food and dining beat of Denver, CO.
- Institute of Culinary Education, Culinary Arts, 2003
Awards and Honors
- Digital Media Award for Culinary Video Series, International Association of Culinary Professionals, 2016
- James Beard Foundation Broadcast Media Award for Excellence in Instructional Video, 2016
- Bert Greene Award for Instructional Culinary Writing, International Association of Culinary Professionals, 2015