At ICE, we make it our mission to help students find their culinary voice that creative drive within each of us that determines how we express ourselves through food. Whether its a career training program, a recreational course in pie crusts or a special event featuring handmade pasta, well give you the tools to hone your culinary creativity. Join us as we ask some of todays leading food industry pros to share their culinary voice.
2017 was an incredible year for Vivian Howard (Culinary 03). While continuing to lead critically acclaimed Chef & the Farmer and the beloved neighborhood oyster bar Boiler Room, she opened a third highly anticipated eatery, Bennys Big Time, a family-friendly pizza and pasta restaurant in Wilmington, NC. Vivian also racked up an impressive four IACP awards and a James Beard Award nomination for her book Deep Run Roots: Stories and Recipes from My Corner of the South. Here, the ICE alum and star of the Peabody Award-winning PBS documentary series A Chefs Life explains how she found that a return to her roots was exactly what her cooking needed.
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