Find your cullinary voice

Denise Mickelsen

Denise Mickelsen is an alumna of the Institute of Culinary Education.Senior Editor, Fine Cooking, Danbury, CT
Culinary Arts, 2003

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. When asked about her culinary voice, she says, “My path was set by some very good advice that I received at ICE — Do your externship in a restaurant. My goal was to get into food media but that externship was invaluable. My restaurant experiences introduced me to some great chefs who made me a better cook, and let me make connections that have benefitted my career at every step.”