Instead, he crafts playful takes on classic, comfortable flavor, creating dishes that are brilliant and fascinating, but still familiar. This October, I was lucky enough to attend a recreational

Today, Jenny, ICE’s newest Pastry and Baking Arts Chef Instructor, is an impressive chef in her own right. At age 17 she started the Pastry and Baking Program at Chicago’s Kendall College. Her parents

Once a successful chef in the city's top kitchens, Jenkins described the expected and unexpected aspects of her transition into an entrepreneurial role. For example, she no longer spends much time in

James, leading a cooking demonstration for current and past NFL players at a one-day culinary and hospitality management seminar. In the beginning, James was just a high school football player from

Female ICE grads have gone on to amazing success, including James Beard Award-winning chefs Allison Vines-Rushing, Claudia Fleming, and Gina DePalma.The most recent examples of female alumni accolades

Yet while many aspiring chefs grew up on the cooking shows of Mario Batali, Ina Garten, Alton Brown and Giada De Laurentiis, the path to a career in food television still seems murky. Last week, ICE

Trading in Wall Street for the Business of Food Prior to attending ICE, Zeke worked for 8 years on Wall St as a programmer and CTO. Soon after earning an MBA in Finance & Entrepreneurship, he left his

Before enrolling in ICE's Culinary Arts program, Ricco was working as a prep cook at the China Grill. He says, "My brother forced me to go to ICE because I was holding on to the brochure for almost a

TV and movies would have their influence too. Tampakis would often watch Julia Child on TV, thinking, “She made everything look so scrumptious, like you could smell it through the TV”. The movie Who

How did you become interested in pastry and sugar work in particular? When I had to enter apprenticeship at 15, it was important that the profession I chose involved creativity and hand skills. From

At an age when many kids were playing with their friends after school, Sánchez was hard at work at his mother’s restaurant. Eventually his culinary trajectory led him to open several successful Latin

Known to his colleagues as “the Encyclopedia”, Ted Siegel’s 40-plus years in the food industry have included stints in renowned New York institutions, two- and three-star Michelin properties and such