He walked through how to fabricate a 85-pound lamb from its whole state into its primal and sub-primal cuts. The entire lamb was broken down in less than two hours. Chef Rudi explained that the prices

Alumni enjoy seeing their former chef-instructors at the event and, in many cases, the chance to make new ICE connections. As president of the school, it is gratifying for me to meet or reconnect with

Dessert Professional magazine names Michelle Bommarito (Culinary, ’97) and Alumni Hall of Achievement inductee Elisa Strauss (Pastry, ’01) as two of the Top 10 Cake Artists of 2011. Alumni Hall of

ICE Director of Career Services Maureen Drum Fagin and Career Services Advisor Deanna Silva with elBulli Chef Ferran Adria. Photo by Greg Nesbit Photography The event, which also served as a book

Identical twins Lisa and Debbie Ganz are the owners of Twins Talent and act as senior casting producers of the hit shows Hell’s Kitchen and Kitchen Nightmares, starring celebrity Gordon Ramsay. They

While ICE alum often end up working in some of the world’s top restaurants or using their skills to travel the world, Maria Tampakis is near and dear to our heart. As the daughter of Chef Instructor

Hesser is best known for her role as food columnist and editor at the New York Times for more than a decade. She has also written The Cook and the Gardener and Cooking for Mr. Latte and edited a

The small, intimate conversation with the class was lead by the Center for Food Media Director Anne E. McBride. Oseland has been with Saveur since 1998 when he started as a contributor. Oseland did

Jennifer Bunce (Pastry, ’08) and her business, The Hudson Cakery, were featured in a recent New York Times article about cake bakers in New Jersey. Kelly Senyei (Culinary, ’10), content producer at

Joncarl Lachman’s (Culinary, ’02) new restaurant, Vincent, was featured as one of 10 new openings in Chicago by Zagat. Pnina Peled (Culinary, ’00), executive chef of Memorial Sloan-Kettering Cancer

Court Street Grocers is a food shop in Carroll Gardens in Brooklyn. The new store carries a wide variety of foods, including all kinds of charcuterie, sauces, pastas, cheeses and so on. You can even

As the school grows and expands, we are always starting new career training classes and these new teachers will help teach new ICE students the ins and outs of life in the kitchen. One of the new Chef