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Known as the “Prince of Darkness” for his deeply toasted, crusty loaves, Sim began his career as a Pastry Chef in London and went on to become the Founding and Head Baker of Balthazar Bakery, one of...

The pair first worked together at Maison Pic, the only three-Michelin-star restaurant in France that is owned by a woman. In anticipation of Philippe’s upcoming hands-on advanced pastry course at ICE...

For aspiring food media professionals, artisanal producers and culinary professionals inspired by the ethical and aesthetic questions of our time, Ed’s uncompromising vision and entrepreneurship...

Before she was customizing nutrient-dense menus for sick patients — and even before she worked in some of NYC’s top kitchens — Pnina’s circumstances were just like the average ICE student. Raised by a...

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When he first arrived in New York, Charles wasn’t the most obvious candidate for the culinary profession. He didn’t grow up in a family of cooks, and his education in music and economics at Bates...

What distinguishes Saffron Fix from other cook-at-home kits, and what is your role at the company? Saffron Fix delivers all the pre-chopped ingredients and pre-measured spices you need to create...

In the case of ICE �������� Arts alum Jenny Dorsey, co-founder and chef of the supper club I Forgot It’s Wednesday (IFIW), these DIY dinners have been a catalyst for sustained culinary success. With...

A former health care analyst, Mary’s story began like that of many ICE students. She felt unfulfilled in her career and spent her free time dreaming about opportunities in the restaurant business, but...

What do mechanical engineering, theater and cocktails have in common? Stir them all together and you get ICE Director of Beverage Studies Anthony Caporale — straight up. Over the course of his...

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In New York City, Hot Bread Kitchen is the leading purveyor of unique global breads. Known as much for their social mission—providing job training to female immigrants, many of whom have gone on to...