I had just eaten at Trio in Evanston where Della Gossett was the pastry chef. Her dessert menu blew me away, and I knew I had to meet her. I called her kitchen and asked if I could spend a week...
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...
Chef Keller began his career in the kitchen of the Palm Beach club managed by his mother, before traveling to France and working at Guy Savoy and Taillevent, among other similarly lauded places. In...
Baking and Pastry Careers in the Restaurant Pastry chefs starting their careers in restaurants often begin as pastry cooks in the service segment of the pastry department. Responsibilities of this...
Chef White opened two restaurants in New Jersey with Ahmass Fakahany in 2007. The duo then formed the Altamarea Group and opened Marea in 2008, which received a three-star rating from The New York...
Growing up in Tehran, Iran, Tom’s first interaction with the hotel industry came through an ad in the paper. Despite not knowing what the term “bus boy” meant, 20-year-old Tom landed a position at the...
It was once Andrew left the family business—and back of house operations—that he started to discern his future in food. Attending ICE’s Culinary Management program by day and working as a waiter by...
This spring, we’re thrilled to be hosting a three-day seminar featuring Chef Rohira’s finest techniques. In anticipation of his course, we sat down with him to hear more about his career and what we...
Is a career in food right for me? According to Steve Zagor, ICE’s Dean of Business and Management Studies, “The right time to consider a career in food is when you realize your current life is...
Let me start by telling you a bit about my background: Just after graduating high school, and with no set plans to attend college, I decided (on a complete whim) to apply to culinary school. I did not...
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...
This fall, ICE hosted the biggest career fair in our 39-year history. Employers from virtually every sector of the food and hospitality industry were on hand, hungry to fill their openings with fresh...