The chef was a model and outdoors enthusiast who found an outlet for his artwork in the kitchen and followed that chance opportunity to unprecedented acclaim. He’s known for connecting with nature in

Lièvre à La Royale, or hare royal, dates back to the 1600s in France and was worthy of royalty by 1775, when Parisian Chef Antoine Carême made the recipe infamous. The disc of braised wild hare

In September, six ICE students prepared their interpretations of umami for faculty judges at our New York campus. They were challenged with developing first and main courses, one of which was plant

And it was worth it. After externing and then working for Locande Verde, Smith Canteen and Seersucker, she and her now husband Simon Tung (Management, ‘11) — also an ICE alum — decided to go all in on

Chef Diego Lozano has taken on the challenge of making modern pastries with Brazilian ingredients and classic European techniques. He founded São Paolo pastry school Escola de Confeitaria and spreads

What led you to culinary school? I didn’t want a desk job but something that was exciting and kept me busy. I thought culinary school would help me get a good foundation to start in the culinary

The visit, squeezed in before a noon bus ride home to Pennsylvania, inspired his career shift — he began Culinary Arts classes a month later. “It was difficult getting my dad to wrap his head around

In Japan, he gained experience in human resources, marketing and operations with a hospitality company called Hirakawa Shoji Co Ltd. and was a general manager at Sankara Hotel & Spa for a year. When

When NGI closed in early 2019, Chef Elliott joined the new Natural Gourmet Center at ICE as the program's first chef at our Los Angeles campus. In 2020, he returned to New York where he is the lead

With his master’s in counseling psychology, Lorne worked with people in challenging situations, such as homelessness and substance abuse. He relied on baking for self-care and was encouraged to pursue

Growing up in a tight-knit Italian-American family on Long Island, Antonia developed a love of food from a young age. When her family moved to California, sizzling fajitas at El Torito sparked her

The first memory Paras can conjure is of food. “My father came back from temple on a Sunday with Dunkin’ Donuts,” he says. “As a little chunky kid, I always loved the powdered sugar doughnuts. When