While Williamsburg, Brooklyn, has become an international tourist destination attracting top talent from a number of creative industries, Chef Cal Elliott was a player in the neighborhood’s food and

A visitor to the Surfas Culinary District website is greeted with a “new products page” that includes things like Hotaru matcha milk jam and a professional-grade stainless steel soda siphon. While the

Few chefs have blazed onto the American dining scene with such universal praise as Chef Mashama Bailey. Born in New York City — in the Bronx, specifically — Chef Mashama spent some of her formative

A self-described “culinary storyteller and custodian of Italian tradition,” Evan Funke’s name is synonymous with elaborate hand-rolled pasta in the American culinary scene. With four restaurants, two

Following in the footsteps of ICE Alumni like Gail Simmons (host, “Top Chef”), Vivian Howard (host, “A Chef’s Life”); Marc Murphy (recurring judge, “Chopped”) and more who have been mainstays in the

Women in the kitchen is not a new phenomenon. In fact, you’ll find interviews with chefs across the world, in all types of cuisine and at all levels of sophistication stating they learned to cook from

They’re being recognized by The James Beard Foundation Meet the six ICE alumnae who were recognized as semi-finalists for the 2023 James Beard Awards. They’re leading with heart This Marine Corps

Being a career changer in culinary school is more common than many people may think. Here are some stories about ICE alumni who changed careers to become the successful culinarians they are today

There can be an overwhelming number of options when stocking your barware collection. Do you really need a special glass for every type of grape? Is a Champagne flute the best bet for sparkling

“I’m very Type A, so I found the minutiae fascinating,” she says. Ten years later, you can thank her for all the McCormick spice recipes you love. It wasn’t long into her first job out of college at

That decision changed her life. "I was a little older, but I found my niche," she says. "You can take your culinary education and your experience and morph it into something good for you.” Upon

Chef Saloni Mehta always knew that baking was in her future. The chef, who spent her formative years in India and Oman, had always loved to cook and bake. After graduating with a bachelor's degree in