“Every day is different. If I had to do the same thing every day, I’d be so bored,” Abbie says. Thanks to multiple degrees and years of experience, the New York City-based chef doesn’t have to. For

When Clare began Culinary Arts classes at ICE in 2011, she'd thought long and hard about pursuing a culinary education. She grew up cooking and her passion for the art had grown throughout her life

“I’ve been cooking for as long as I could see above the stovetop, but it wasn’t a viable profession to my parents, so I didn’t see it as anything serious,” Chef Rose says. Growing up, she cooked in

“Learning those techniques was a big reason why I wanted to go to culinary school,” Seth explains of his interest in cooking non-kosher foods. When he began classes at ICE, he discovered the

Kate McAleer (Pastry/Management, '11) is the founder of Bixby & Co., a craft confectionery in Rockland, Maine. Her company produces organic chocolates, single-origin bean-to-bar chocolates, drinking

"When my husband and I got engaged, we were talking about the things we wanted to do in our lives. We both had the idea of opening an inn or bed and breakfast as a retirement option,” George says. At

Despite that trend, there are some restaurants around the country fighting to revive face-to-face conversations and restore a sense of humanity to the dining experience. Strategically placed cold brew

When Carlos graduated from ICE in 2001, he worked at Herbsaint and Bayona in New Orleans before returning to New York for stints at The Mercer Kitchen and Butter. Then he kicked off what would become

Fernando Arévalo (Culinary, '09) is the executive chef and owner of ambitious new fine-dining restaurant Preludio in Singapore. Every 12-18 months, Fernando launches a new chapter that informs the

When Dom launched his popular roving macaroni and cheese operation Mac Truck in 2012, the invitations to appear on television started rolling in. “People started calling me about featuring the truck

“I had just started working in restaurants after college, and I got caught in that trap of working my way up to be a fancy waiter and making really good cash,” Joncarl explains. “It got to the point

Now, he’s continuing the family tradition by opening a restaurant with his sister, Trinh. “I really didn’t like cooking at first, but the more I worked in the kitchen and the more I was around it, I