Nowadays, the recent ICE grad and former reality TV star is thinking about a different kind of star. “I owe so much to ICE because I do want to be a Michelin-starred chef and before I didn’t really

“I’ve been drawn to the kitchen from a very young age,” said Dom. “Culinary school was a natural fit.” Dom’s Culinary Arts degree from ICE gave him the fundamental tools for thriving in the kitchen

Before she was customizing nutrient-dense menus for sick patients — and even before she worked in some of NYC’s top kitchens — Pnina’s circumstances were just like the average ICE student. Raised by a

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Featuring contemporary plate styles from the Front of the House dinnerware portfolio, Chef Michael’s tutorial unveils the many ways chefs can express their creativity. {"preview_thumbnail":"/sites

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Core Knife Tips: The average cook only needs three knives in the kitchen: a chef’s knife, a paring knife and a serrated knife. The first is for general slicing, dicing and cutting. A paring knife is

What do mechanical engineering, theater and cocktails have in common? Stir them all together and you get ICE Director of Beverage Studies Anthony Caporale — straight up. Over the course of his

Peter explains: “There are so many things that I thought I knew, but coming to ICE taught me the actual technique behind cooking. My skills increased tenfold.” What’s more, Peter was able to fund part

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