ICE alum Mashama Bailey

Meet the ICE Alumni Among James Beard Award Semifinalists

These ICE graduates are receiving national recognition from one of the most prestigious culinary organizations, the James Beard Foundation, despite the uncertainty the restaurant industry has faced in

ICE alum Matteo Lanza-Billetta (left) and Chef Massimo Bottura

An ICE Alum’s Journey to Osteria Francescana, One of the World’s Best Restaurants

Matteo worked as a host at a local restaurant in high school but never thought about working in kitchens as a career. “I never even looked at the kitchen to be honest,” he says. So after never

different kinds of flour

Our Top Five Stories of 2021

Home kitchens are often the place where friends and family gather to tell stories and make memories. Here are some of the top stories we took from our kitchens that we wanted to share with you. Four

kwanzaa customary meat on a plate

The Culinary Traditions of Kwanzaa

A relatively new holiday, Kwanzaa's origins go back to 1966, during the Civil Rights Movement, when activist Maulana Karenga, Ph.D., made a holiday specifically for African-Americans. The name Kwanzaa

Health-Supportive Culinary Arts menu

How To Pair Wine With Vegetables

Pairing wines with proteins is an age-old practice. We know Argentinian Malbec will go nicely with a ribeye, but what vegetarian dish would it pair well with? Palates are diversifying and restaurants

Chef Shawn Matijevich during his time in the Navy

Meet Chef Shawn Matijevich

Chef Shawn’s mother grew vegetables in their family home’s garden in Seattle and sold flowers at bustling Pike Place Market. Despite the natural bounty available, he wouldn’t eat any of the fresh food

ICE student Mindy Rich while she was teaching

Starting a New Career at ICE — After Retirement

After 31 years teaching in Brooklyn’s Canarsie neighborhood, Mindy Rich retired with her pension in July. But at 55 years old, she was left to decide what to do next. She’s always enjoyed cooking

ICE alum Kristin Donnelly

Kristin Donnelly Dives into Food Media

When people ask Kristin Donnelly what she does for a living, she racks her brain to think of an all-encompassing answer. She works in food media, but that includes a lot. As a seasoned recipe tester

ICE alum Stephen Lampshire

How to Become a Personal Chef

Kathleen Lewandowski (Culinary, ’07) started her career working in magazine publishing as an art director and could often be found styling food for photo shoots. Her colleagues consistently asked her

Marc Melvin

Marc Melvin Goes From Rao's to ICE

Marc has worked in hospitality for 15 years. He learned the ropes at some neighborhood spots and spent the last nine years working front-of-house at Rao’s, the venerated Italian restaurant with tables

Chef Aaron Sanchez cooking in the demonstration kitchen at ICE's New York campus

Chef Aarón Sánchez Celebrates Hispanic Heritage Month at ICE

Chef Aarón Sánchez says food is a beautiful way to honor one's heritage and family legacy. On Sept. 14, he shared that passion for food culture with ICE students to kick off Hispanic Heritage Month

Chef Lorne's round challah

Rosh Hashanah Food Traditions

Rosh Hashanah, known as the Jewish New Year, is upon us. It literally means “head of the year,” and it’s a time when people of Jewish faith celebrate the creation of the world and welcome good luck

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