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Moira Campbell works with ICE student volunteers in her role as an event producer for various Food Network festivals including the famed New York City Wine & Food Festival and events for the Food Bank...

Luckily ICE President Rick Smilow and Anne E. McBride, co-authors of Culinary Careers, provided guidance and answers to any number of questions about how to get from where you are, to where you’d like...

Hirshberg is the author of Stirring It Up: How to Make Money and Save the World. He started as the director of the Rural Education Center, a small organic farming school. When their government funding...

ICE alum Kristen Miglore is the editor of food52, a unique food website dedicated to building a network and community of cooks. Users submit recipes to weekly contests, help each other solve food...

As a representative for Malaysia Kitchen for the World, Pelaccio used the demo as a chance to teach the audience about two classic Malaysian dishes — Assam Laksa (sour fish noodle soup) and Ikan Bakar...

Some careers in the culinary arts take you out from the kitchen and into the library. Studying food from a scholarly perspective reveals how food is often more than just what we eat. Academic food...

Wine and beverage are an integral part of any fine dining meal and it takes great skill to artfully pair wine with food. Wine writer and judge Renie Steves works as an instructor teaching people how...

After graduating the Pastry & Baking Arts program at ICE in 2006, Zac went on to work at Bouchon Bakery and Butter. Now, he is the Executive Pastry Chef at the critically acclaimed Flex Mussels on New...

Greenspan’s class, An Evening with Dorrie Greenspan, will cover a range of topics. The multiple James Beard Award–winning author will discuss her experience writing for magazines as well as books. Her...

Andrew Dizon (Culinary/Management, ‘09), general manager of Mojito Grill, and his father won Food Network’s " 24 Hour Restaurant Battle." Laura Nuter’s (Culinary/Management, '05) new emporium of olive...

Among the chefs and entrepreneurs profiled in the book, there are several culinary careers in education. There are a multitude of career paths for instructors and teachers working in colleges or...

Working in the culinary industry affords many unique and interesting opportunities. Paras Shah graduated from ICE’s Culinary Arts program in 2007. A born and raised New Yorker, Shah plans to open a...