Hillery Wheeler Hargadine has been with ICE since 2009 and is a graduate of ICE’s Restaurant and Culinary Management program. After over a decade with the Admissions team helping students to fulfill their dreams of enrolling in culinary school, she now enjoys profiling those same students in their new careers as Notable Alumni. In addition to alumni outreach, Hillery works on prospective student messaging and content. She currently lives in Toyko, Japan with her husband and son, and eats as much sushi and ramen as possible.
In less than 10 years, Chef Orlando Soto has gone from the kitchen classrooms at ICE, where he attended both the Pastry & Baking Arts program and the Restaurant & Culinary Management program, to...
While most people think the role of a sommelier is just about knowing the nuances of wine tasting and composition — and beyond that, food pairings — what often gets overlooked is the reality that...
With this in mind, we’ve constructed all of our hands-on training programs in Culinary Arts, Pastry & Baking Arts, Plant-Based Culinary Arts and Hotel & Hospitality Management* to culminate in an ICE...
Whole, fresh, seasonal, traditional, balanced, local and delicious. These are the founding principles of ICE’s Plant-Based Culinary Arts program. This program has evolved and grown from its roots when...
The National Restaurant Association, known to many as “the other NRA,” is a 100-year-old business association that represents more than 380,000 restaurants across the US. While they have a variety of...
In honor of Black History month, we’re highlighting the creativity and talent of some of our Black alumni. Read on for Chef Rasheeda’s soy egg recipe, as well as the background of how this recipe came...
We sat down with ICE’s Director of Culinary Affairs, Chef Hervé Malivert, to get some insight from a pro on how to sharpen your knife, how to know if it’s sharp enough and what that honing steel is...
“And that was the third time I lost all my money.” While this may not seem like the most inspiring anecdote for a room full of prospective restaurateurs in ICE's Restaurant & Culinary Management...
Those words of wisdom from recent ICE alumna Rasheeda Purdie were just some of the gems students enjoyed during her recent visit and demonstration at ICE’s New York campus. A 2015 graduate of ICE New...
Pumpkin pie has always been a divisive dessert. For some, it’s the best part of Thanksgiving, and the fall season in general, for others it’s the dreaded ‘must do’ dessert on the table, often...
“It’s a miracle of fat and flavor!" That's the passion with which Chef Cara Tannenbaum welcomed our recreational class to the wondrous world of butter. After explaining how many students make butter...
Pooja Jhunjhunwala's (Pastry & Baking ‘16 and Cake Decorating ‘16) culinary journey has taken her across the world — which is why she's also known as The Global Vegetarian. With hundreds of thousands...