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
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
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
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
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: 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
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
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
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
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
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
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