Ģ����Ƶ

"We're basically a team of four or five people that are left to our devices to just innovate in this one field and deal with other special projects that come our way and, of course, write books and do

Most recently, Dana's involved with restaurant advocacy through ROAR, which she shared more about along with insights from her culinary career and her outlook for the future. Here are some of the

With the pandemic shelter-in-place orders in full swing, Meryl, who is based in Austin, Texas, and travels to New York frequently, is hosting Pasta Social Club events online, connecting with eager

“Every day is different. If I had to do the same thing every day, I’d be so bored,” Abbie says. Thanks to multiple degrees and years of experience, the New York City-based chef doesn’t have to. For

When Clare began Culinary Arts classes at ICE in 2011, she'd thought long and hard about pursuing a culinary education. She grew up cooking and her passion for the art had grown throughout her life

"When ICE first opened in Pasadena, the entire faculty went out to dinner," Campus President Lachlan Sands shared in an email to students and alumni. "There were eight of us. We went around the table

Little did they know, the steadily inclining pasta business was about to boom. Denà’s role of producing and packaging dried pasta has intensified weeks into her new, now full-time, position as a

Chef Missy remembers her “hippy-spirited” parents taking her and her sister along for sit-ins, protests and the occasional Hare Krishna event when she was a child, not because they were part of the

Early in his professional life, Lachlan traded a stint in the healthcare industry to pursue his true passion: food. The Australian-born chef and president happily informs the Institute of Culinary

“I’ve been cooking for as long as I could see above the stovetop, but it wasn’t a viable profession to my parents, so I didn’t see it as anything serious,” Chef Rose says. Growing up, she cooked in

“Learning those techniques was a big reason why I wanted to go to culinary school,” Seth explains of his interest in cooking non-kosher foods. When he began classes at ICE, he discovered the

Since the early age of 8, Lay had a knack for cooking. If she wasn’t in the kitchen at home, she was there in her after-school culinary arts program. At age 13, when New York City’s middle schoolers