Chef at the Helm: ICE alum David Seigal of Cull & Pistol
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.
Sandy Survivor: ICE alum Sohui Kim of The Good Fork
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
An Innovative Chef Takes on Sustainable Butchery—ICE Alum Alex Pope
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
Learning to Trust My Palate—Understanding Wine at ICE
The revelatory burger and wine pairing was Frog’s Leap’s Shack Red, a blend expressly designed to pair with the Shake Shack "Shackburger," and was just one of the many surprises I experienced during
ICE Alumni Entrepreneur: Randy Zweiban
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
Entrepreneurial ICE Alum: Jessica Lin of General Tso'Boy
What inspired your decision to enroll at ICE? I needed flexibility to work full time and support myself, while still finding time for the things I wanted to learn. So I enrolled in ICE's Culinary Arts
Finding Culinary Success in the Woods of the Midwest
What were you doing before you enrolled at ICE? I was living in Minnesota—in a cabin in the woods—growing a garden, canning and working part-time as a breakfast cook at a diner on the main street of
Two Alumni Chefs Share Their "Culinary Voice"
Chef Kamal Rose started working at the famed Tribeca Grill after graduating high school, enrolling at ICE as a way to further advance his technical skills. As the years went by, he worked his way up
Inspiring Alumni: Funky Gourmet
As those familiar with Michelin well know, the stars are often concentrated in certain cities of excellence—for example, Paris or Tokyo—and earning multiple stars outside those well-frequented cities
Alumni Interview: Florian Pinel
Now more than ever, technology is setting new standards for how we cook, and ICE alumni are the ones leading the charge. In particular, Florian Pinel, IBM Senior Software Engineer and a graduate of
29th Annual Citymeals Chefs' Tribute
Originally formed in 1985 to celebrate James Beard’s 82nd birthday, Monday night marked the 29th annual Chef’s Tribute to Citymeals-on-Wheels. More than 40 of the country's top chefs kicked off the
Alumni Interview: Zac Young
We caught up with Zac to discuss life after ICE and ask for any advice he may have for current students! What were you doing before you enrolled at ICE? Was there something that sparked your decision