In 2015, he co-founded Porchlight, a bar in Chelsea, followed by Cedric’s at The Shed this year. He published “The Next Frontier of Restaurant Management: Harnessing Data to Improve Guest Service and

In 2014, Nevia Giles (Pastry, '14) left a 13-year career in utility consulting to pursue her passion for Pastry & Baking Arts at ICE. She baked for her friends and family as a hobby and had already

At ICE's monthly Elite Chef series, some of the industry’s most talented chefs will share the stories behind their approaches and styles in an intimate setting conducive to career-inspiring

With his master’s in counseling psychology, Lorne worked with people in challenging situations, such as homelessness and substance abuse. He relied on baking for self-care and was encouraged to pursue

Among the authentic, internationally inspired flavors at these weekly events are alumni Stephanie Del Carmen’s (Culinary, '18) Latin American tamales, Hendra Lie’s (Culinary, ‘15) popular Balinese

“The instructors were extremely knowledgeable,” Geoffrey says. “Chef Kathryn Gordon was always saying, ‘you’ll get out of this what you put into it,’ and it was so true because there was so much

Scotty chose ICE for a convenient class start after a bread course elsewhere motivated him to immediately enroll in a career pastry program. He valued the small class size, focused time with

On June 7, Filipino chef and restaurateur Stephen Young’s latest project with his wife Reggie Aguinaldo, Tsismis, debuted on the Lower East Side with Filipino-American fare from Chef Jappy Afzelius

Danna developed an interest in hydroponic farming in an environmental science class on soils in college. After graduating with a degree in psychology, she knew she wanted to work with plants and

As Matthew Leung (Culinary, '19) spoke at his own graduation commencement — the first for ICE's Los Angeles campus — his team at The French Laundry earned the coveted three Michelin stars. A winner of

The anticipation was palpable on Tuesday morning as families, friends and supporters entered the auditorium and readied phones, cameras, and yes, cut-out heads, for the student processional into our

Chef Mashama's menu showcasing Savannah's food culture, served in a refurbished bus station and documented on season 6 of Netflix's "Chef's Table," continued to be celebrated at the James Beard Awards