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The annual calls notifying chefs of their star status went out on Monday as restaurants around New York City posted announcements and congratulatory captions. One of the finest honors for a culinary

The visit, squeezed in before a noon bus ride home to Pennsylvania, inspired his career shift — he began �������� Arts classes a month later. “It was difficult getting my dad to wrap his head around

We asked a few local chefs how they’re using the official state fruit for seasonal menus and which varieties they prefer. At City Vineyard at Pier 26, executive chef Mike Landas (��������, '08) blends

In Japan, he gained experience in human resources, marketing and operations with a hospitality company called Hirakawa Shoji Co Ltd. and was a general manager at Sankara Hotel & Spa for a year. When

In 2014, Nevia Giles (Pastry, '14) left a 13-year career in utility consulting to pursue her passion for Pastry & Baking Arts at ICE. She baked for her friends and family as a hobby and had already

With his master’s in counseling psychology, Lorne worked with people in challenging situations, such as homelessness and substance abuse. He relied on baking for self-care and was encouraged to pursue

Among the authentic, internationally inspired flavors at these weekly events are alumni Stephanie Del Carmen’s (��������, '18) Latin American tamales, Hendra Lie’s (��������, ‘15) popular Balinese

The first memory Paras can conjure is of food. “My father came back from temple on a Sunday with Dunkin’ Donuts,” he says. “As a little chunky kid, I always loved the powdered sugar doughnuts. When

First, what was your experience at ICE like? My experience at ICE was great. I expected to receive at least two benefits from an education at ICE: first, teaching that would prepare me to be a

Emma concluded that academia wasn’t for her after a short foray into college — she missed working with her hands and the aspect of “being part of something bigger than yourself,” that working in

“The instructors were extremely knowledgeable,” Geoffrey says. “Chef Kathryn Gordon was always saying, ‘you’ll get out of this what you put into it,’ and it was so true because there was so much

Scotty chose ICE for a convenient class start after a bread course elsewhere motivated him to immediately enroll in a career pastry program. He valued the small class size, focused time with