Ģ����Ƶ

The class was part of the ICE Center for Food Media’s “An Evening With…” series, designed to give students a chance to have a casual, informal discussion with food media luminaries. During these

There are certain types of foods that can be overwhelming. The world of cheese is both vast and complex. Understanding the flavor of cheese involved know what type of milk was used, how the animals

Niman came to speak about his experiences owning and running a successful company and providing naturally raised beef, pork and lamb to consumers and restaurants. Niman consistently earns praise for

Claire Handleman describes herself as a “freelance cook.” She completed the Culinary Arts program at ICE in 2006. Now, she works as one of our Kitchen Assistants, helping cook for a variety of private

Chef/Owner of Olivia, James Holmes (Culinary, ’01) has won an Eater Award for Restaurant of the Year, Austin. Ursula Hegewisch (Management, ’03) was mentioned in The New York Times. She and her

Moira Campbell works with ICE student volunteers in her role as an event producer for various Food Network festivals including the famed New York City Wine & Food Festival and events for the Food Bank

Luckily ICE President Rick Smilow and Anne E. McBride, co-authors of Culinary Careers, provided guidance and answers to any number of questions about how to get from where you are, to where you’d like

Hirshberg is the author of Stirring It Up: How to Make Money and Save the World. He started as the director of the Rural Education Center, a small organic farming school. When their government funding

ICE alum Kristen Miglore is the editor of food52, a unique food website dedicated to building a network and community of cooks. Users submit recipes to weekly contests, help each other solve food

As a representative for Malaysia Kitchen for the World, Pelaccio used the demo as a chance to teach the audience about two classic Malaysian dishes — Assam Laksa (sour fish noodle soup) and Ikan Bakar

Some careers in the culinary arts take you out from the kitchen and into the library. Studying food from a scholarly perspective reveals how food is often more than just what we eat. Academic food

Wine and beverage are an integral part of any fine dining meal and it takes great skill to artfully pair wine with food. Wine writer and judge Renie Steves works as an instructor teaching people how