Result (2055)
Mashama Bailey is the executive chef at The Grey in Savannah, Georgia.
Alumni

Mashama Baileys Big Year

Chef Curtis Stone speaks to students at ICE's Los Angeles campus.
Business of Food/Wine

Curtis Stone on Restaurant Gratuity

ICE's special events lead chef-instructor Philipp Hering works with gourds.
Plant-Based Culinary Arts

Autumnal Gourds with ICE Alumni

Penny Stankiewicz shares pro baking techniques for perfect cookies.
Recipes

The Ultimate Chocolate Chip Cookie Technique

Olivia Moglino opened Liv Nut Free bakery in September 2018.
Alumni

ICE Alum Opens Nut-Free Bakery in New Jersey

Mette Williams is a Culinary Arts chef-instructor at ICE's Los Angeles campus.
Alumni

Cooking from Childhood to Motherhood

Women in Hospitality United hosted its first Solution Sprint in September.
Culture

Women in Hospitality United Hosts Inaugural Sprint

APL Restaurant specializes in steak in Los Angeles.
Culinary Arts

A Prime Time for Dry Aging

Kerry Brodie won ICEs Wusthof Award for Leadership when she graduated from the Culinary Arts program in 2017.
Alumni

ICE Alum Kerry Brodie Wins the 2018 ACCSC Outstanding Graduate Award

Binchtan charcoal provides chefs with a stable, high heat source.
Culinary Arts

Cooking with Charcoal

Little Tong Noodle Shop's popular chicken soup.
Culture

New York Citys Ever-Evolving Chinese Food Scene

Emma Winkler is studying Culinary Arts and Restaurant & Culinary Management at ICE.
Alumni

Choreography in the Kitchen

Everyday Dal packages and Indian ingredients
Culture

How Indians Unlock the Power of Spice

ICE alum Uri Nemirovsky shares what it's like to work at a hotel front desk.
Alumni

From Hospitality Calling to Front Desk

Chef Phil is serving pumpkin soup shots for ICE's special events this fall.
Recipes

Eight-Ingredient Soup Shot for Fall Entertaining

The stunning Douro Valley is just a day trip from Portugal's second-largest city, Porto.
Culture

Five Reasons Portugal is a Culinary Travelers Haven

ICE Creative Director Michael Laiskonis experiment with PolyScience equipment.
Pastry & Baking Arts

The Transformative Potential of PolyScience Tools

Barry Tonkinson plates salmon with a sunchoke puree, roasted sunchoke, sunchoke chips, raw shave sunchoke and more.
Recipes

Turn Fall Produce into Unique Treats with Pro Techniques

Jose Rivera graduated from ICE's Culinary Arts program in 2018.
Alumni

A Magical Case for Cooking at Disney

Hattie B's serves authentic Nashville hot chicken.
Culture

Pro Travel Tips from 72 Hours in Nashville

Restaurant & Culinary Management alum Jared Male opened Randall's Barbecue.
Business of Food/Wine

ICE Alum Opens New York City Barbecue Restaurant

Chef Barry Tonkinson is the director of culinary research at ICE.
Alumni

Meet Chef Barry Tonkinson, ICEs New Director of Culinary Research