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.
With a mission to learn the art of making the city’s favorite breakfast food, I signed up for a course in bagels, pretzels and bialys. The class, a mix of culinary students and recreational bakers...
Fatty Crab, which earned critical praise and grew to a small empire of similar-concept restaurants, is just one example of Rick’s business savvy. Whether it’s restaurant concepts or computer software...
That is, ever since 2015, when Missy Robbins (¹ú²ú¸£Àû Arts, '95) opened the doors to her superb Italian restaurant on a relatively quiet corner in Williamsburg. Shortly after its opening, The New...
While some ICE hospitality graduates, like Rommel, pursue careers in hotels and resorts, you may be surprised to learn that others decide to pursue culinary-focused roles, landing positions with...
ICE alum Chef Missy Robbins (¹ú²ú¸£Àû, '95) won big at the James Beard Foundation Restaurant and Chef Awards. The chef-owner of perpetually packed Brooklyn restaurant, Lilia, took the title for Best...
Fast forward to present day, Tanya has found a calling that allows her perfectionist qualities to mesh with her creative flair and passion for food: as director of training and development at Shake...
With his hugely popular Underwest Donuts, Scott Levine (¹ú²ú¸£Àû Arts, ‘04) has elevated the hole-y donut to new heights, and has managed to do so in a place where most fledging owners wouldn’t look...
Flex your restaurateur muscle like Zoe Nathan Loeb, whose restaurant group, Rustic Canyon Group, was named a 2018 James Beard Award Semifinalist for Outstanding Restaurateur. Rustic Canyon Group owns...
For Rommel Gopez (Hospitality ’14), it was an unquenchable thirst for international travel combined with a love of meeting new people that led him to the hospitality industry. In his words, “I love...
Chefs who have gotten their hands on this groundbreaking ingredient-pairing guide are singing its praises. Said acclaimed chef and restaurateur Daniel Boulud, “This comprehensive book is a great tool...
The eight-armed mollusk, which can grow an arm if it loses one, is a symbol of regeneration, a theme that resonates with Greg. Less than a decade ago, he was working a desk job as a financial analyst...
With dishes like crispy octopus with charred cucumber, green curry and mint, the food is tasty, fresh and feel-good. While there are plenty of delicious reasons to overdo it, chances are you won’t...
