Alumni | Institute of Culinary Education

Maxime Bilet stands against black background wearing white chef coat, gray apron and curly black hair.

ICE at 50: Maxime Bilet, JBF Award-Winning Co-Author of "Modern Cuisine," Is On a Purpose-Filled Journey

Passion, purpose and risk-taking are all part of the plan.

Chefs Sohui Kim, Shenarri Freeman and Kathryn Gordon sit on chairs in a row

Award-Winning ICE Alumni Visit NY Campus — and Share Rich Insights on Female Entrepreneurship

Chef Hélène Darroze sits in front of ICE students while being interviewed.

Women's History Month: ICE Hosts Award-Winning International Chefs

ICE alum Dan Segall in chef whites and gray apron standing in front of green tiled wall with arms crossed.

ICE at 50: For ICE Alum Dan Segall, "Bigger Isn't Always Better" — But Cheffing In Bali Is

Food writer and NYT Cooking recipe editor Cathy Lo in short wavy hair with black shirt sits against a white backdrop.

ICE at 50: Cathy Lo, Senior Staff Editor at NYT Cooking, Listens To Learn

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Emma Winkler is studying Culinary Arts and Restaurant & Culinary Management at ICE.

Choreography in the Kitchen

ICE alum Uri Nemirovsky shares what it's like to work at a hotel front desk.

From Hospitality Calling to Front Desk

Jose Rivera graduated from ICE's Culinary Arts program in 2018.

A Magical Case for Cooking at Disney

Chef Barry Tonkinson is the director of culinary research at ICE.

Meet Chef Barry Tonkinson, ICE’s New Director of Culinary Research

Chef-Instructor Arnold Myint

From Student to "Top Chef" to Chef-Instructor

Julia Child taught at ICE when it was called Peter Kump's School of Culinary Arts.

Pasadena Restaurants for Julia Child's Birthday

Chef Louis Eguaras used to cook at the White House (pictured).

This ICE Instructor Used to Cook at the White House

ICE graduate Tom Coughlan

Why Buy When You Can Forage For Free? One Chef Explains

ICE Alum Missy Robbins is the Best Chef in NYC

ICE Alum Missy Robbins is the Best Chef in NYC

james beard award

From ICE to the James Beard Awards

Chef Rick Bayless prepares octopus in an ICE kitchen.

My Culinary Voice: Chef Rick Bayless

ICE graduate Rachel Yang

My Culinary Voice: Rachel Yang

rommel gopez in front of the edison hotel in nyc

Why I Chose to Study Hospitality Management at ICE

Mashama Bailey chef of The Grey is nominated for a james beard award

ICE Graduates Poised to Win Big

Greg Proechel is an ICE Alumnus

My Culinary Voice: Chef Greg Proechel

chicken parm hero from parm restaurant

A Conversation with Major Food Group

chef shaun hergatt

Interview with Shaun Hergatt

ruth reichl

Interview with Ruth Reichl

chef peter hoffman of savoy

Interview with Peter Hoffman

nathan myhrvold

Interview with Nathan Myhrvold

chef michael white

Interview with Michael White

Chef Michael Laiskonis is the Creative Director Institute of Culinary Education in New York

Meet Michael Laiskonis