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Alain Ducasse was trained in some of the best European kitchens, notably Moulin de Mougins under legendary chef Roger Verge, where he learned Provençal cooking, now his trademark. The list of Chef

The 2011 James Beard Award Winner for Outstanding Pastry Chef discussed her evolving cuisine, her plans to open a bakery, and her future cookbook. Mindy’s desserts are often personal takes on classic

Rudi is a third generation New York butcher and a truly skilled artisan. For decades, beef has been sold in smaller cuts, with waste and bone already removed, dwindling demand for professional whole

ICE was thrilled to have Chef Cathy Kaufman lead a class which discussed and celebrated the food of the early 18 th century. Cathy is a senior editor of the Oxford Encyclopedia of Food and Drink in

Yet while many aspiring chefs grew up on the cooking shows of Mario Batali, Ina Garten, Alton Brown and Giada De Laurentiis, the path to a career in food television still seems murky. Last week, ICE

To learn more about this traditional drink, ICE was thrilled to host a tasting led by Roger Dagorn, a Master Sommelier and one of only eight people outside of Japan to hold the coveted title of "Sake

Everybody loves chocolate, but what do we actually know about one of the world’s most popular sweets? At a lecture with world-renowned expert Chloe Doutre-Roussel, ICE students, alumni, and industry

Every year, Allagash brewery in Maine selects one brew from its portfolio to inspire ICE’s professional culinary students as they craft original recipes to feature and pair with the beer. This year

Stark attended ICE when it was Peter Kump’s New York Cooking School and got her start at the renowned Border Grill. She is currently the executive chef of Dos Caminos and is thrilled to cook her