The careful curation of products by such trendsetters as ICE Culinary Management graduate Gaia DiLoreto, owner of By Brooklyn in Carroll Gardens, has helped the local “trend” blossom into a full...
These Chopped!-style lessons, which culminate in an exam of the same format, have been among my favorite moments in the program. After months of following specific directions, I knew that having a...
You wouldn't necessarily imagine a contestant who seeks to share a social mission with the world, a message about her own past struggles with an eating disorder and the healing she found in organic...
In 2011, Red Rooster received a rave two-star review from Sam Sifton in the New York Times, but its influence went far beyond great food. The restaurant, whose cuisine pulled from the ethnic...
There is no day when these teams’ talents combine more than on Thanksgiving, which is why we're wishing you a very happy holiday from ICE and our #GangGreen partners, the NY Jets. {"preview_thumbnail"...
ICE Culinary Arts alum Anthony Ricco leads the kitchen at Jean Georges’ Spice Market —which means infusing holiday classics with Southeast Asian flavors. Whether it’s chestnut-sausage stuffing with...
After working through a seemingly endless array of techniques, our class has arrived at the point in our program where we spend five days crafting menus by five incredible chefs: Mario Batali, Daniel...
October is always an exciting time for food events in New York City, and this year, ICE was at the forefront of all the biggest gatherings. From the NYC Wine & Food Festival to StarChefs International...
Why did you choose ICE for your culinary education? After graduating from Bucknell University with a BA in English, I worked on the line at La Morra, a fine dining Tuscan restaurant in Brookline, MA...
Growing up in suburban, middle-class Queens, it was easy for Gerri to fall in love with food. Her Italian-born grandfather owned a gourmet food store, so her family regularly feasted on such farm-to...
Yet—however more appealing it may be—this approach to styling isn’t without its challenges. Narrowing your primary tools to good lighting, beautiful props and high quality raw ingredients makes a...