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For some time, I’d been entertaining the idea of a path toward education. I was inspired by the one-on-one interaction with cooks I’d come to enjoy in the kitchen, but also by a new generation of

Laiskonis has long been one of the industry’s most creative and talented chefs. Fresh off of an eight-year tenure as Executive Pastry Chef at Le Bernardin, Laiskonis is well known for helping the

The sessions, held throughout the year, are designed to bring some of the country’s best restaurateurs, specialty food retailers, caterers, and other business luminaries to ICE to speak with students

Well, Valentine’s Day is here once again and I imagine most of us either look forward to it with giddy anticipation or utter disgust based on our couple status. Well after 10 years of marriage, I’ve

Where do you come from? I come from Minnesota but was at college at Wesleyan University in Connecticut for the past four years. How did your interest in food develop? I am from a big foodie family

A well-written recipe is no small undertaking. When it comes to creating reliable, readable recipes, it’s hard to underestimate the importance of careful and thorough recipe testing. Readers and cooks

All the professionals that are part of PAC are committed to excellence in culinary education. They're an invaluable resource because they ensure that our education meets their high standards and that

Michal Shelkowitz (Pastry, ’05) of Dovetail was nominated by Food & Wine for its People's Best New Pastry Chef award. You can vote for her online. Gaetano Cortes (Management, ’09) delivered over a

ICE alum Gaetano Corteo ( ¹ú²ú¸£Àû Management '09) will be delivering over a dozen pizzas to Indianapolis for the team. His family's pizzeria, Umberto's Pizzeria in New Hyde Park, Long Island, has a

In addition to leading the kitchen at two incredibly successful restaurants, Carmellini is also the author of Urban Italian (Bloomsbury, 2008) and American Flavors (Ecco, 2011). He has worked with

It was the first of ICE’s dedicated modernist cooking classes teaching innovative techniques and how to use cutting-edge technology to our students. Chef James covered the theory and concepts behind

Recently I’ve been working on the Ultimate Make-at-Home Buffalo Wings. It’s the perfect recipe for your own Super Bowl party, guaranteed not to set your oven fire (yes, there’s a story there). But as