Ģ����Ƶ

Rosh Hashanah, known as the Jewish New Year, is upon us. It literally means “head of the year,” and it’s a time when people of Jewish faith celebrate the creation of the world and welcome good luck

Dallas native Michael Kerner fell in love with food at a young age while cooking with his parents, especially his dad. Thinking it was more of a hobby, Michael studied real estate finance at Southern

Claudia Fleming’s winding food road, from over-the-top pastries in the '80s and '90s to writing her second cookbook in a Long Island cottage, has landed her back where it all began with Union Square

New to New York City at 19-years-old, Samuel Clonts enrolled in culinary school looking to break into the world of fine dining. He had kitchen experience from a Ritz-Carlton in Tucson, Arizona, and

Four months after getting laid off and in a slump, the normally jovial Everton Tulloch was struggling to crack a smile. Wanting to end her husband’s sulking around the house, Everton’s wife suggested

Erin Gruber was genuinely captivated by the prospect of working with pastries in eighth grade, when her classmates were enticed by desserts during a mentorship program at a bakery. While the notion of

After losing interest in his engineering studies, Maxwell Nerenberg left the academic world behind at the end of his junior year of college, focusing on his biotech engineering job while considering

Sam loved cooking from a young age. A native Angeleno and an explorer of all cuisines, he describes that some of his favorite childhood memories took place around his family’s dinner table. With an

Aviv On began working at his parents’ kosher catering business, Bazilikum (Hebrew for “basil”), during his senior year at Beverly Hills High School. At 17 years old, working in the kitchen was simply

After serving in the Israel Defense Force (IDF) from age 18 to 22, Alon evaluated his strengths and weakness with his brother to determine a course of study and career trajectory. "I breathe food. I

Tanya thrives off of a busy schedule. Leaving behind a demanding corporate job as a manager to pursue a lifelong passion by attending culinary school, Tanya has proven that she can excel at anything

On Saturday, June 12, ICE hosted its first virtual commencement, celebrating graduates with a video ceremony that featured honorary speakers and ICE alumni Gail Simmons (Culinary, '99), Matt Hyland