Lights, Camera, Cook!ICE Alum Greta Anthony
Not giving an interview on a noisy street corner when her office is too busy. Not even keeping the appointment for said interview in the wake of winning her fourth (and second consecutive!) James
The Food Media Mogul You Want to Meet: ICE Alum Jamie Tiampo
SeeFood fills a niche in which it has no real competitor: a one-stop shop featuring seven kitchen sets, a rooftop for outdoor cooking segments, separate prep kitchens for food stylists, an in-house
The Restaurant Realist: ICE Alum Jason Soloway
What were you doing before you enrolled at ICE? I was Vice President at The Andrea and Charles Bronfman Philanthropies (ACBP), a family of charitable foundations working in Canada, Israel and the
The Media Mogul: Meet Alum Denisse Oller
What were you doing before you enrolled at ICE? Prior to focusing on food, I was a television news reporter, including positions as a news anchor at Telemundo and Univision. During this time, I
Digital Food Pioneer: ICE Alum Kim ODonnel
Kim was among the countrys first digital food correspondents, breaking ground as a writer for the original Washington Post website. Since then, she has become one of the countrys most respected food
The Chefs Storyteller: ICE Alum Jody Eddy
What attracted you to the program at ICE? I liked that the externship requirement took place at an actual restaurant [or other culinary business because] I was looking for real-world experience to
Tip of the Tongue: Behind the Scenes at Two ICE Alums' Brooklyn Bakery
What were you both doing before you enrolled at ICE? Prior to ICE, I was working as legal recruiter for the contract and permanent placement of attorneys, paralegals and legal secretaries. Scott was
Dynamic Duo: A Powerhouse Team of Alumni Sous Chefs
What were you doing before culinary school? Cristian Quiroz: I worked as a waiter at a place called The Crepe Caf矇 back in Chile. It was my first restaurant job and I would always bother the crepe
Shaping the Way America Eats: ICE Alum Einav Gefen
Since graduating, she has worked in the fine dining kitchen of Restaurant Daniel, led the kitchen at Danal in the East Village, and even returned to ICE as a Culinary Arts Chef Instructor. Yet her
Man With a Pizza Plan
What were you doing before you enrolled at ICE? What motivated you to enroll at that time? I had just finished my information science degree at Roger Williams University, and I was working as a part
Your Guide to Holiday Drinking with ICE Alum Juliette Pope
T hat's where ICE Culinary Arts alumnus Juliette Pope works her magic, as the Beverage Director for both the restaurant's "tavern" front room and formal dining room. With wines by the glass that range
Shop Local: ICE Alum Gaia DiLoretos Brooklyn Gift Guide
The careful curation of products by such trendsetters as ICE Culinary Management graduate Gaia DiLoreto, owner of By Brooklyn in Carroll Gardens, has helped the local trend blossom into a full