ICE Staff

Explore All ICE Staff articles

Business of Food/Wine

ICE Culinary Management Class Field Trip to Blue Smoke

Culinary Arts

Modernist Cuisine at ICE

Pastry & Baking Arts

Sculpted Cakes at ICE’s Center for Advanced Pastry Studies

Culinary Arts

Whisky, Bourbon and Scotch

Alumni

Alumni Spotlight: Maria Tampakis

Alumni

An Evening with Amanda Hesser at ICE

Recipes

Taste Test: A Little Something Extra

Alumni

An Evening with James Oseland at ICE

Business of Food/Wine

He Said, She Said: America’s Next Great Restaurant

Pastry & Baking Arts

Simply Great Breads with Dan Leader

Business of Food/Wine

ICE at the 2011 A Slice of Latin America gala

Business of Food/Wine

Union Square Hospitality and Hillstone Recruit at ICE

Pastry & Baking Arts

Sweet Treats: Yodel-ay-hee-hoo

Culinary Arts

ICE Student for a Day: Dining in Imperial Rome

Culinary Arts

ICE Students Compete in Chefs of Grey Poupon Semifinals

Business of Food/Wine

ICE Hospitality Management Field Trip to Ritz-Carlton

Pastry & Baking Arts

The Prince of Darkness: Famous Words of Chef Sim

Culinary Arts

Meet the Culinary Entrepreneurs: Joe Campanale

Alumni

NYT Features Jennifer Bunce’s The Hudson Cakery

Business of Food/Wine

STREETS International Fourth Annual Fundraiser

Pastry & Baking Arts

ICE Chef Instructor Judges Chocolate Exhibition

Business of Food/Wine

For Grant Achatz, Focus is on Emotions and Interactions

Culinary Arts

Unique Culinary Careers: Jeremy Fisher

Pastry & Baking Arts

Entremets, Tartes, Goûters at ICE’s Center for Advanced Pastry Studies