Meet Chef Sarah
From commercial bakeries and catering to high-end hotel dining, there are few environments where Sarah hasn鈥檛 tested her pastry chops. 鈥淒epending on your personality or the place you are at in your
Every Little Thing That Matters
With the recent release of her first book鈥 Hello! And Every Little Thing That Matters鈥攕he鈥檚 sharing her service secrets with aspiring hospitality professionals in the food industry and beyond. We sat
Meet Chef Robert Ramsey
Like many Americans, ICE Chef Instructor Robert Ramsey rarely thought about the history of the food he ate during childhood. But when his mother insisted he take a summer job at a friend鈥檚 restaurant
Meet Brian Buckley
After more than 35 years in the industry, Brian has seen it all鈥攁nd he鈥檚 having the last laugh. 鈥淎fter college, I tried working a normal job writing advertising copy, but after a year, a friend told
Alex Guarnaschelli's Right-Hand Man
鈥淚 remember being young and reading Letters to a Young Chef by Daniel Boulud,鈥 Michael explains. 鈥淚n it, he says, 鈥楾he first thing you should do in a kitchen is make yourself useful.鈥 I took that to
Dessert, Redesigned: Meet Chef James Distefano
As the executive pastry chef for this groundbreaking restaurant, James Distefano spent six years translating the principles of classic pastry into award-winning healthy desserts. Today, as a chef
NYC Sweets for the Style Set
We checked in with this innovative alum to learn about the training that prepared her for a dynamic career as a culinary entrepreneur. Did you have another career before working in food? I went to
From Restaurants to R&D
We caught up with this trendsetting alum to learn what it鈥檚 been like shifting from restaurants to research and development. What was your education or professional background before working in food
Building a Better Food System
Namely, Matt has dedicated his career to reconciling the poetic mission of supporting local, sustainably sourced ingredients with the practical demands of running a successful business. 鈥淚t鈥檚 great
From Hotel Upstart to Hospitality Expert
Growing up in Tehran, Iran, Tom鈥檚 first interaction with the hotel industry came through an ad in the paper. Despite not knowing what the term 鈥渂us boy鈥 meant, 20-year-old Tom landed a position at the
Take the Long Road
Alongside her in the kitchen was ICE 国产福利 Arts alum Michael Jenkins, who has worked under Alex at Butter Restaurant for the past 10 years. Michael began as an extern and currently heads the
The Restaurateur as Entertainer: ICE Alum Arnold Myint
Initially, Arnold鈥檚 passion for performance led him to New York City, in hopes of transforming his figure skating training into a career on Broadway. While he was auditioning, Arnold supported himself