So what’s the most interesting takeaway that I’ve discovered after 13 years of talking with students and following our alumni’s varied paths to success? Well, just as there’s more than one way to way...
In 2012, twenty-one enterprising women were awarded more than $60,000 in LDNY scholarships, and this year's gala was no less impressive. After greeting many of the members and ICE students in...
Known to his colleagues as “the Encyclopedia”, Ted Siegel’s 40-plus years in the food industry have included stints in renowned New York institutions, two- and three-star Michelin properties and such...
Considering a major ingredient in most of these sauces is a “roux” (a thickening agent made from equal parts fat and wheat flour), this gluten-free culinary student found herself in a bit of a pickle...
What inspired you to enroll in culinary school? Every interaction I’ve had with my grandparents at the dinner table and in the kitchen paved my path toward culinary school. They are both immigrants...
Making a stock means extracting the amazing flavor hidden inside the bones of different proteins and chopped vegetables. Before we hit the stove, Chef Chris started class with basic knife skills and...
What were you doing before you enrolled at ICE? Before I enrolled at ICE, I received my Bachelor’s Degree from Boston University in Communication and worked in fundraising and development for a non...
When you have celiac disease, you can’t eat anything that contains gluten, which is primarily found in wheat, barley and rye. Where life-threatening allergies are concerned, the only options are to...
On May 6 th the players (and some of their wives) gathered to learn from the best in the business. Steve Zagor, the dean of ICE’s Business Management programs led the all-day program. Zagor says "it...
Founded by former Culinary Management instructor Neal Bermas, this unique non-profit culinary training program teaches impoverished young Vietnamese men and women the life and professional skills they...
When I contacted her to request an interview on behalf of ICE, Ms. Stockton graciously accepted. We met at the Food Network offices at Chelsea Market. Here’s what she had to say: I’ve heard that you...
