While the raw ingredients are often (though not always) less costly in a pastry kitchen, there is far less room for slip-ups. Errors in measurement, adding ingredients in the improper order or even

What sparked your decision to attend culinary school? I was working in lowly position in publishing at Weldon Owen, a company that packaged books for Williams-Sonoma. I'd started working there because

Though his initial motivation to move from management to the back of the house was to master a wider range of skills (and become a better manager), it soon became clear that Jeff had a future in

Written by ICE Director of Education Andrea Tutunjian and Assistant Dean of Students Cara Tannenbaum, the cookbook is an all-in-one-guide to mastering an incredible range of techniques. From sunflower

What were you doing before you enrolled at ICE? I studied Latin American literature at Brandeis University and spent time abroad in Buenos Aires, Argentina perfecting my Spanish speaking skills.

What were you doing before you enrolled at ICE? I attended Bowdoin College, a small liberal arts college in Maine, and then I finished my undergraduate studies at Barnard College. From there, I worked

Tariq has competed on multiple Food Network and TLC pastry challenges, and he has received numerous accolades, including “2007 Pastry Chef of the Year” in New Orleans Magazine. In 2012, Tariq was also

While finishing her pre-med program at Johns Hopkins University, Sabrina realized she was more anxious about becoming a doctor than passing her MCATs. Deep down, she knew it was time to trade in her

Before coming to ICE, you were an economics major. What was it that inspired you to come to culinary school? I worked as a cook in good kitchens while I was in college and I really caught the bug. I

Eventually, as we moved on to different cooking methods—learning to sauté, braise, grill, roast and fry—we worked in teams of three or four. The real test here was learning to communicate within a

He launched his career with the purchase of a small catering operation and soon found himself in the Miami kitchens of celebrated Chef Norman Van Aken. After seven years, Randy relocated to Chicago

The two met when Amanda was charged with revising 1,400 recipes for The Essential New York Times Cookbook and over the course of many, many sessions in the kitchen, the pair discovered a mutual