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ICE recently announced two new scholarships worth up to $35,000 and 195 high school scholarships worth up to $651,000. All are for students pursuing their dreams in the culinary and hospitality

They’re being recognized by The James Beard Foundation Meet the six ICE alumnae who were recognized as semi-finalists for the 2023 James Beard Awards. They’re leading with heart This Marine Corps

Before I was a student in ICE’s Culinary Arts program, the only foodservice job I had was working behind a bakery counter. Aside from reheating quiche, I wasn’t preparing food — I helped customers

Taking the Culinary Arts program was a dream. And when you dream about going to culinary school — or at least when I did — I imagined pulling a roasted rack of lamb out of the oven, folding the

The process of landing an externship at a restaurant is slightly different than the typical office interview process, as it allows you to experience the kitchen, meet the team and even show off some

Being a career changer in culinary school is more common than many people may think. Here are some stories about ICE alumni who changed careers to become the successful culinarians they are today

“I’m very Type A, so I found the minutiae fascinating,” she says. Ten years later, you can thank her for all the McCormick spice recipes you love. It wasn’t long into her first job out of college at

That decision changed her life. "I was a little older, but I found my niche," she says. "You can take your culinary education and your experience and morph it into something good for you.” Upon

Chef Saloni Mehta always knew that baking was in her future. The chef, who spent her formative years in India and Oman, had always loved to cook and bake. After graduating with a bachelor's degree in

A native of Cabalantian, a town in the Pampanga region of the Philippines, Chef Rex moved stateside in 1990. He grew up doing a lot of cooking in his household — and still does, noting he has visitors

“It was a long journey to get here,” Chef Katie says. Career Beginnings With a background in studio and digital art, Chef Katie always had a creative streak. “I started out in advertising,” she says.

Colombian native Luisa Caicedo knew she wanted to be in the food business at a young age, cooking alongside her grandparents and mother on her family's farm. An ICE graduate of the Culinary Arts