When you have celiac disease, you can’t eat anything that contains gluten, which is primarily found in wheat, barley and rye. Where life-threatening allergies are concerned, the only options are to

After 20 years in the industry, why do you feel this is the right time for ICE to launch a professional cake decorating program? There are perhaps two kinds of students who take classes with me

The first time Greenspan attempted to cook, she burned down her parent's kitchen. It wasn't until she became a young bride that she returned to the stove, and when she first pursued a job in

What were you doing before you enrolled? I had been modeling, television hosting and acting for years. On 9/11 I had an appointment to see the Institute for Culinary Education. Living through that

As Daniel shared with current ICE Culinary Management students, his road to food fame was hardly a smooth one. His self-proclaimed "bad attitude" resulted in his being fired from many of his previous

Stark attended ICE when it was Peter Kump’s New York Cooking School and got her start at the renowned Border Grill. She is currently the executive chef of Dos Caminos and is thrilled to cook her

Where did the idea for Food Start Up Help come from? Jessie: I got the idea from watching Chef Jeff and Chef Kathryn repeatedly help students with various projects; alumni would also come back for

But all that changed when a guest speaker in the catering business visited his Culinary Management class. Soon enough, Jason was building his own catering empire, Chef & Co, which, at its peak, was

Rising through the ranks of the New York restaurant scene, Chef Chad served in a number of restaurant and hotel kitchens, eventually landing a leading role as Executive Pastry Chef at renown New York

In the 1990s, New York was far from the bountiful paradise of bakeries that we find today. When Amy's Bread opened in Hell's Kitchen, it was a pioneering force in a bread wasteland, a powerhouse

Waxman himself has mentored many celebrated chefs including Tom Colicchio and Bobby Flay. He is considered an innovator and one of the founding fathers of new-American cuisine, earning him comparisons

The winner of this Iron Chef-inspired battle - complete with "mystery baskets" - will represent ICE at the Northeast regional competition on Wednesday, January 23rd. Students were asked to submit