Caitlin was ICE's content manager from 2016 to 2018 before moving to Spain and opening a pop-up artisanal sandwich shop. Today, she is a food and lifestyle writer and editor in Paris.
In anticipation of his keynote address in which he'll discuss his own efforts to empower communities to fight food waste we chatted with Chef Massimo about artistic expression, his passion project...
Aaron was kind enough to offer us a sneak peak into a day in the life of a sommelier at Daniel, and to answer some hard-hitting wine questions, like whether the best sparklers come from France and if...
In anticipation of the upcoming start date for ICEs Professional Cake Decorating program, which kicks off on February 13, were taking a closer look at one popular technique piping buttercream...
To ensure that your final feasts of 2016 are memorable, we came up with a list of our best recipes of 2016. Whether youre an aspiring food professional or a devout foodie, heres a dinner partys...
We sat down with Pablo to get the answer to this question, and to chat about topics like the most useful thing hes learned at ICE, his advice for prospective culinary students and whether hes a fan...
In 2016, ICE graduates and their restaurants were showered with praise heres a short list of those who regularly took spots at the top: Missy Robbins (Culinary 95): Missy was the chef on everyone...
Ashleys experience on the line dates back to high school, but ICE handed her the keys to the world of fine dining in New York, where she's had the opportunity to work with some of the citys great...
While we swirled, sniffed, sipped, and nibbled, I gleaned some grape wisdom about wine varieties and my own tastes. In the spirit of holiday giving, here are five surprising takeaways from my wine...
Just as theres a time and place for a grand cru from Bordeaux, theres also a moment to enjoy a crisp white zinfandel (preferably with potato chips, on the beach). As he teaches students at ICE, the...
Looking back, it was a blessing in disguise, because it was during this immobile period that he came up with the idea to start his own company, Thats Good Food, the New York-based artisanal empanada...
Given her lifelong obsession with cooking and the skills shes learning at ICE, we wont be surprised if we see her in the test kitchen or food publication of her choice. In this interview, we...
Chef Ebow even earned the Guinness World Record for building the tallest sugar skyscraper in 2006 talk about setting your sights high. ICE is excited to host Chef Ebow for his upcoming hands-on...
