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Luckily, the barrier to entry was easy — simply tag #feedfeed in your Instagram photos. Feedfeed seemed to fill a void in the food media realm. It was a call to action for home cooks and food

Over a dozen ICE alumni are participating in this year’s events, including Matt Hyland of Emily Pizza and Emmy Squared, Anne Redding of Uncle Boons and Mr. Donahue’s, Sohui Kim of the Good Fork and

Adrienne balances her time in the kitchen with an activity that calls upon a completely different skill and mindset: dance. While scoping out locales for a potential forthcoming project, Adrienne took

With a mission to learn the art of making the city’s favorite breakfast food, I signed up for a course in bagels, pretzels and bialys. The class, a mix of culinary students and recreational bakers

Chef Kathryn, who takes annual excursions to taste her way through the best pastry kitchens and neighborhood bakeries of France, has a deep knowledge of French culture and food, particularly the sweet

On October 3 rd, Shamus Jones, founder and “executive briner” at Brooklyn Brine, will be at ICE to dive deep into the vats of vinegar with students in his one-day workshop, The Modern Pickle

Chef Lorrie comes from a big, food-loving family in the Philippines. Seven of the nine Reynoso siblings, including Chef Lorrie, work in some facet of the food industry. In fact, her sisters, pioneers

Given the restaurant's location and the unseasonably warm weather, it will no doubt be a long night for Thea. Still, she seems poised and unhurried as I have her stand for a handful of portraits in

From his hometown in northern New Jersey, Ben headed west to the University of Illinois to study Japanese. He then traded the Midwest for Yokohama, Japan, where he enrolled in a master’s degree

Wearing a heather grey tee emblazoned with KALE, he’s agreed to meet with me to discuss a subject he’s passionate about—vertical farming. So passionate, in fact, that he left behind a successful Tokyo

In this new course, Chefs Aki and Alex will share the ingredients that are vital to creating gluten-free desserts, as well as gluten-free bakery and restaurant techniques. Participants will roll up

As general manager of two perpetually packed Long Island restaurants for decades, Alan developed an understanding of what makes a restaurant not only successful but an integral part of the community