Wearing a heather grey tee emblazoned with KALE, he’s agreed to meet with me to discuss a subject he’s passionate about—vertical farming. So passionate, in fact, that he left behind a successful Tokyo

As general manager of two perpetually packed Long Island restaurants for decades, Alan developed an understanding of what makes a restaurant not only successful but an integral part of the community

That’s exactly where ICE alum Jiselle Basile (Culinary Arts and Culinary Management ‘14) recently landed—as chef and food stylist for Extra Crispy, Time Inc.’s new breakfast-centric website. Though

A successful career in finance and an ICE Culinary Management diploma later, the Paris native is on the cusp of realizing that dream in New York City. This fall, she will open the doors to Ancolie, a

For aspiring food media professionals, artisanal producers and culinary professionals inspired by the ethical and aesthetic questions of our time, Ed’s uncompromising vision and entrepreneurship

It took me 25 years to figure out the difference between the two, and now here I am, a student at ICE. However conclusive and easy that sounds, it wasn’t an easy journey. I didn’t just wake up one day

When he first arrived in New York, Charles wasn’t the most obvious candidate for the culinary profession. He didn’t grow up in a family of cooks, and his education in music and economics at Bates

What distinguishes Saffron Fix from other cook-at-home kits, and what is your role at the company? Saffron Fix delivers all the pre-chopped ingredients and pre-measured spices you need to create

What will you be covering in the CAPS class at ICE? This will be a class all about vanilla—its complexities and uses. We’ll cover the four main varieties of vanilla beans, vanilla paste and vanilla

In the case of ICE Culinary Arts alum Jenny Dorsey, co-founder and chef of the supper club I Forgot It’s Wednesday (IFIW), these DIY dinners have been a catalyst for sustained culinary success. With

From commercial bakeries and catering to high-end hotel dining, there are few environments where Sarah hasn’t tested her pastry chops. “Depending on your personality or the place you are at in your

After more than 35 years in the industry, Brian has seen it all—and he’s having the last laugh. “After college, I tried working a normal job writing advertising copy, but after a year, a friend told