“I’ve been cooking for as long as I could see above the stovetop, but it wasn’t a viable profession to my parents, so I didn’t see it as anything serious,” Chef Rose says. Growing up, she cooked in...
Since the early age of 8, Lay had a knack for cooking. If she wasn’t in the kitchen at home, she was there in her after-school culinary arts program. At age 13, when New York City’s middle schoolers...
What led you to culinary school? I didn’t want a desk job but something that was exciting and kept me busy. I thought culinary school would help me get a good foundation to start in the culinary...
Laura shares the scoop on hotel trends for 2019, from ditching fussy room gadgets to the hotel version of a West Elm. Hotels Partnering with Lifestyle Brands Laura says that hotels are now being tied...
What brought you to ICE? After graduating high school, I was in school for social work, found a job as a hostess at a restaurant and fell in love with the industry. I went to ICE to take a tour of the...
When did you decide you wanted to go to culinary school? I graduated college and started working in a probation job in Elizabeth, New Jersey, and I wasn’t there very long. I had worked in restaurants...
What led you to a career in pastry? People in the food world normally reminisce about cooking with their moms, but my mom is not a cook. Everything we ate came out of a box or a can, and when I moved...
"I was surrounded by people who cooked at home multiple times a week with family and I realized I didn’t really have that," Chef Mashama says. “I started reading cookbooks and getting really...
In a conversation that covered a variety of restaurant-industry issues, we asked Chef Stone about one of the most controversial topics for owners and diners alike: tipping. The Australia-born American...
Chef Mette identifies her early interest in all things culinary as a direct result of time growing up surrounded by food, farmland and family. For her, food was not only a passion that flourished...
Let's start with where you’re from and how your interest in food developed. I am originally from Bristol in England. From an early age my family traveled to France many times throughout the year as we...
How did you become interested in hospitality? I’ve always had a calling; I’m good with helping people and creating a good experience, and I’m interested in meeting different kinds of people and being...