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...
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...
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...
