Steve Zagor the Dean of Management at Institute of Culinary Education

Meet Steve Zagor

Growing up in New York City, Steve’s parents were friends with a number of successful restaurateurs, most notably the owners of historic speakeasy the 21 Club. So after his undergraduate studies at

Collage of images including Sharon Folta

Fascinating Alumni: Sharon Folta

What were you doing before you enrolled at ICE? I was working in sales for WNEW FM radio as an Account Executive. I graduated from Iona College with a BA in Communication Arts eight years prior and

dish made by alex stupak of empellon

Signature Recipes of Empellón with Chef Alex Stupak

In 2005, Stupak was tapped by Grant Achatz to serve as the Executive Pastry chef of Alinea, widely considered to be the best restaurant in the country. His beautiful and innovative creations naturally

ICE award winning alumni and chefs

2014 Culinary Awards Season

One trend we have seen is that many of our alumni in the spotlight are entrepreneurs or small business owners. And even more notable, given the recent buzz about women's role in the culinary world, is

cake decorator elisa strauss with a handbag cake she made

The Queen of Cake

Strauss' creations have appeared on the Today show, Sex and the City, the View and Martha. Her cakes have also been featured in InStyle, Martha Stewart Weddings, Marie Claire, Seventeen, Elle, Vogue

Andrew Carmellini

Andrew Carmellini: Redefining NYC Restaurants

You won't see his face plastered on a billboard or endorsing a product in a magazine, facts that contribute to Carmellini's reputation as a “Chef’s Chef”. Respected for his dedication to the craft

Jim Nawn

Inspiring Alumni: Jim Nawn of Agricola Eatery

What were you doing before you enrolled at ICE? And what sparked your decision to attend culinary school? I was an area developer for Panera Bread, owning and operating 37 bakery-cafes in northern New

chef chad

From Military Sniper to Pastry Chef

Yet his experiences with higher education left Chad feeling disillusioned (and barely passing classes), so he jumped ship to join the Army. It was the first professional decision he made that ran

Chef John Gorham

Meet the Culinary Entrepreneurs: John Gorham of Toro Bravo

He spoke at ICE as the latest guest in our Meet the Culinary Entrepreneur series. In his modest and unassuming way, John shared important lessons about running a successful restaurant, whether in New

NFL helmet at the Institute of Culinary education

ICE Alum Represents the NY Giants at Taste of the NFL

This week, he'll be representing the New York Giants at the Taste of the NFL on February 1 st—one of the city's biggest events leading up to the Super Bowl. As Kamal prepares for the event, we got the

Lee Knoeppel

Alumni Interview: Lee Knoeppel

What sparked your decision to attend culinary school? Before I enrolled at ICE I had been cooking for four years as a line cook. I knew I wanted to go to culinary school and was instantly drawn to ICE

food arrangement made by Dana Bonagura

Inspiring Alumni: Dana Bonagura

What were you doing before you enrolled at ICE and what attracted you to the program? I completed my undergraduate degree at George Washington University in 2006, and soon after, I landed a fabulous

Subscribe to People