Chef Andy also worked closely with ICE Alumni Hall of Achievement member Chef Jill Sandique of Manila and the Indonesian Council of Chefs to cook five dishes created by Chef Andy for an audience of

This year, ICE is working in partnership with StarChefs.com to help at their sixth annual International Chefs Congress on October 2 through October 4. The three-day conference is an incredible

Baking is more than a hobby for Elissa Beerman; baking is a key ingredient to her recipe for a positively optimistic outlook on life, even in the worst of times. Elissa’s overtly jovial way of living

After studying at La Varenne, she worked with Michel Rostang in Paris and at Hotel de Paris in Monte Carlo. In New York, she has worked in the kitchens of Sarabeth’s Kitchen, Maxime’s, Montrachet

Every year, ICE’s Culinary Management program hosts a one-of-a-kind series of lectures called Meet the Culinary Entrepreneurs, during which a wide range of successful culinary business leaders and

Check out just some of the alumni finding success and making recent headlines. Lots of ICE alumni have been mentioned in The New York Times in the past couple of weeks: Justin Philips’ (Management,

Jennifer Sant'anna Hill (Culinary, '05) and husband Anderson Sant'anna De Lima, co-chefs of 508 Gastrobrewery in SoHo, were featured in The New York Times for their new in-house beer brewing program.

If you live in New York, you may recognize Lauren Shockey as part of the team behind the food section of the Village Voice where she works as a food critic. Her job has her traveling to all corners of

Chef Michelle was named one of the Top Ten Pastry Chefs in America by Dessert Professional in 2010. She has competed on Food Network Challenge and been a judge in professional pastry competitions. She

[/caption] Last night, the Institute of Culinary Education celebrated at Rockefeller Center at Citymeals-on-Wheels' A Taste of Home benefit. The yearly culinary event brings together many of the

Jamie Tiampo worked for years in enterprise software and as a technology executive at IBM, but followed his passion for food and photography to a culinary career as a food media specialist. Now, he is

After graduating from culinary school, Emily McKenna worked briefly in restaurants, but found that it wasn’t for her. So she took her previous experience in magazine publishing, combined it with her