As Chef Scott explains, “One moment of inspiration propelled me along a path as a pastry professional that has spanned more than fifteen years and taken me around the world.” We chatted with Chef

Aaron was kind enough to offer us a sneak peak into a day in the life of a sommelier at Daniel, and to answer some hard-hitting wine questions, like whether the best sparklers come from France and if

Five years ago this month, I completed an eight-year run as the pastry chef at Le Bernardin, satisfied (as much as one can be) that I had achieved a handful of notable accomplishments: a James Beard

In 2016, ICE graduates and their restaurants were showered with praise — here’s a short list of those who regularly took spots at the top: Missy Robbins (Culinary ’95): Missy was the chef on everyone

Ashley’s experience “on the line” dates back to high school, but ICE handed her the keys to the world of fine dining in New York, where she's had the opportunity to work with some of the city’s great

With her organization Emma’s Torch, ICE student Kerry Brodie (Culinary Arts, '17) hopes to join the ranks of these culinary visionaries in the fight for a better tomorrow. Inspired by the words of the

Just as there’s a time and place for a grand cru from Bordeaux, there’s also a moment to enjoy a crisp white zinfandel (preferably with potato chips, on the beach). As he teaches students at ICE, the

Looking back, it was a blessing in disguise, because it was during this immobile period that he came up with the idea to start his own company, That’s Good Food, the New York-based artisanal empanada

Given her lifelong “obsession” with cooking and the skills she’s learning at ICE, we won’t be surprised if we see her in the test kitchen or food publication of her choice. In this interview, we

I have been in love with food from an early age. Growing up in a family where both of my parents worked in the restaurant and hospitality industry, food and restaurants have always been a huge part of

Chef Lorrie comes from a big, food-loving family in the Philippines. Seven of the nine Reynoso siblings, including Chef Lorrie, work in some facet of the food industry. In fact, her sisters, pioneers

Given the restaurant's location and the unseasonably warm weather, it will no doubt be a long night for Thea. Still, she seems poised and unhurried as I have her stand for a handful of portraits in