What brought you to ICE? After graduating high school, I was in school for social work, found a job as a hostess at a restaurant and fell in love with the industry. I went to ICE to take a tour of the

A veteran of Le Bernardin and Red Rooster, Adrienne made it to the “Top Chef” finale with her takes on Southern food with French techniques, which she showcases monthly in her Sunday Best pop-up

Nickie Alston (Culinary, ‘14) founded ASun Star, Inc., which provides social services, including a culinary learning program, to families in New Jersey. Nickie also co-founded online lifestyle

Planning like a Chef: Dean of Restaurant & Hospitality Management Rick Camac advises, “consider people, portions and yields” when choosing your turkey. The former restaurateur of The Fatty Group has

When did you decide you wanted to go to culinary school? I graduated college and started working in a probation job in Elizabeth, New Jersey, and I wasn’t there very long. I had worked in restaurants

Restaurant Daniel earned two Michelin stars with the help of Michael Lawrence (Culinary, '91), executive director of operations for The Dinex Group. Lawrence has worked with the group since 1998

"I was surrounded by people who cooked at home multiple times a week with family and I realized I didn’t really have that," Chef Mashama says. “I started reading cookbooks and getting really

When Olivia was a toddler allergic to eggs and milk, her mom — unaware of any nut allergy — wiped a knife clean between cutting a peanut butter and jelly sandwich and Olivia’s cream cheese and jelly

Founder of Brooklyn restaurant and organization Emma’s Torch, Kerry is being recognized for her “commitment to the culinary arts and its power to transform other individuals’ lives through

How did you become interested in hospitality? I’ve always had a calling; I’m good with helping people and creating a good experience, and I’m interested in meeting different kinds of people and being

Chef Phil started planning the fall menu in late July by testing recipes, planning logistics and estimating costs. He draws inspiration from auditing career classes and evaluating feedback from

“Cooking has been my passion since I was 14,” Jose says. “I enjoy the melody of the ingredients working with each other.” Like so many culinary students, he traces his interest in cooking back to