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It’s no surprise that once he became a chef, Frank gravitated toward unfussy Mediterranean cuisine made with the highest quality products. At the outset of his career, Frank found a mentor in renowned

Suzanne has played no small part in the restaurant’s success. Though she began at ICE without knowing how to hold a knife, Suzanne, a former math major, was a disciplined student and a quick learner

“Convictions are more dangerous enemies of truth than lies.” It’s a quote from Friedrich Nietzsche and not exactly what you'd expect to hear from a sommelier trying to sell you on Riesling. But when

Fast forward to present day, Tanya has found a calling that allows her perfectionist qualities to mesh with her creative flair and passion for food: as director of training and development at Shake

Guests had the chance to check out ICE’s new kitchen classrooms while sipping craft cocktails and sampling tasty street food from around the globe — all prepared by notable local chefs and mixologists

The Buenos Aires native has an infectious energy that she’s not shy about sharing; throwing her arms around a dozen ICE chefs and employees when she paid a recent visit to her alma mater. A slightly

With both an online and brick and mortar presence, Verve Wine aims to educate customers and help them buy, order and enjoy wine with confidence. ICE is excited to welcome Dustin as one of the featured

This recipe melds simple, straightforward ingredients into a flavorful, decadent dish. With just five ingredients, Chef Robert’s brown butter sage sauce is the perfect companion for his pillowy

Chef Aurélien spent years sharing his passion with discerning diners in New York, as Executive Chef Charcutier for Daniel Boulud — and more recently, by launching Dufour Gourmet, an online wholesale

Here’s a snapshot of the many possibilities of what you can do with professional pastry training from ICE: Boost your kitchen confidence and enhance your resume as a food writer or editor like Lauren

As he shows me around the art deco lobby, the second thing I notice about Rommel is his way with people: he treats both guests and colleagues with warmth and genuine attention, putting an arm around

In anticipation of his keynote address — in which he'll discuss his own efforts to empower communities to fight food waste — we chatted with Chef Massimo about artistic expression, his passion project