51³Ô¹Ï

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

I'm sure many of you, like me, struggled with the decision of whether or not to take the leap and jump headfirst into culinary school. But when I found that all I wanted to talk or think about was

No matter what my question is (and I ask quite a few!), the teachers at ICE are incredibly knowledgeable about the topic at hand, and every task we take on in class has a strategic educational purpose

As a chef who interacts with a wide range of cooks— students, professionals, amateurs, food writers and product developers—I’m frequently asked about trends. I find the question interesting, but also

What were you doing before culinary school? Cristian Quiroz: I worked as a waiter at a place called The Crepe Café back in Chile. It was my first restaurant job and I would always bother the crepe

The answer is simple: for me, going to culinary school seems like the best way to gain both valuable skills and feel more confident in my decision to change professional direction. While I’m not sure

Graduating from culinary school felt different from any prior graduations I’ve experienced — perfecting a hands-on skill is entirely different than writing papers, crafting persuasive arguments, or

Journalists from the fields of both food and technology gathered in our demonstration kitchen for a tasting menu infused with contemporary techniques, unexpected pairings and flavors from across the

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

Is a career in food right for me? According to Steve Zagor, ICE’s Dean of Business and Management Studies, “The right time to consider a career in food is when you realize your current life is

At a time when most people are just starting to think about the holiday season, my favorite holiday has already long past: October 1 st, opening day of the New York State Archery whitetail deer season

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