dICEd Blog Listing

* Missy Robbins (Culinary ’95) is executive chef of recently opened restaurant A Voce Columbus. A Voce Columbus, which was opened after the success of A Voce (Madison Avenue), was given a 2-star...

Chef DePalma has worked as the pastry chef at Mario Batali’s Babbo Ristorante and Enoteca since its opening in 1998 and was named the 2009 James Beard Outstanding Pastry Chef of the Year. Chef DePalma...

He quickly elevated Eleven Madison Park to a three-star restaurant and became a Grand Chef Relais & Châteaux. The James Beard Foundation twice nominated him for a rising star chef award while he was...

Ivy Stark is the executive chef of Dos Caminos, which has three locations in New York City. She obtained a bachelor’s degree in history at the University of California--Los Angeles, and later...

Chef Hoffman has served on the board of Chefs Collaborative---a organization of 1000 culinary professionals that promotes sustainable food choices in the restaurant industry---since 2000, including...

Chef Besh won the James Beard Award for Best Chef of the Southeast in 2006 and was named one of the Best New Chefs in America by Food & Wine in 1999, while Gourmet chose August as one of America’s Top...

Before becoming one of the leading forces in the culinary media world, she was managing editor of Mademoiselle, managing editor of HG, and an associate editor of Vogue. The Main Course met her in her...

He is also the Stone Barns Center's creative director, a frequent participant on panels and at conferences around the country, and the author of numerous national newspaper and magazine articles that...

After seven years with only 24 seats, they expanded to Elizabeth Street (and now have 70 seats) in 2006, keeping the original 1st Street location as a wine bar and café. They met in the ICE® work...

In his nine years at Lespinasse he earned a four-star rating from the New York Times and much critical and popular acclaim, but left in 1998 to pursue other projects. He opened Café Gray in the Time...

His résumé also includes working with acclaimed pastry chef François Payard. Iuzzini won the James Beard Award for Outstanding Pastry Chef in 2006, after also having been nominated in 2003. In 2007...

She wrote three memoirs, including the 2006 Garlic and Sapphires: The Secret Life of a Critic in Disguise, which talks about her six years as food critic of the New York Times. She is also the editor...