Lobster

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.

The Good Fork

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

Alex Pope

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

wine on a table

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

Randy Zweiban

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

General Tso'Boy

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

Amy Thielen

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

crabcake made by Kamal Rose

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

Georgianna Hiliadaki and Nikos Roussos

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

Florian Pinel with James Briscione and Michael Laskonis

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

ICE students at the 29th annual city meals chef tribute

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

chef zac young

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

Subscribe to Alumni