Chef Seamus Mullen

Talking Sustainable Meat with Chef Seamus Mullen

Tell us about your unique journey with food and healing.When I was growing up in rural Vermont, we lived on a small farm where we grew our own vegetables and baked our own bread - we had real, whole

Chloe Coscarelli

NGI Alum Spotlight: Chloe Coscarelli

Since then, she has published three bestselling cookbooks, Chloe’s Kitchen, Chloe’s Vegan Desserts and Chloe’s Vegan Italian Kitchen, and contributed to dozens of other publications, spreading the

An Interview with Sue Baldassano, Leader of Culinary Tours: Oaxaca, Mexico

This summer, Sue will lead NGI's inaugural Culinary Tours Certificate Program in Oaxaca, Mexico, where students will learn regional Mexican recipes and cooking methods from local cooks hands-on. Read

NGI alum Chloe Coscarelli

An Interview with NGI Grad and Cookbook Author Chloe Coscarelli

We got to speak with Chloe about her cookbook and career as an author and got some words of advice about cookbook publishing. Did you start culinary school with the idea of eventually writing books

Wolfgang Puck speaks to ICE graduates in Los Angeles.

Wolfgang Puck Inspires First Los Angeles Campus Graduates

ICE President and CEO Rick Smilow kicked off the event with an address highlighting the diverse student body, from former hip hop dancer Emma Winkler, who graduated with dual diplomas, to Jose Pagani

Kelvin Fernandez is a chef in New York City.

Meet Chef Kelvin Fernandez

I was lucky enough to go to Long Island City High School, which had an amazing program that gave me the opportunity to study auto mechanics. I fell in love with a girl in high school and as the

Chef Mashama Bailey won the 2019 James Beard Award for Best Chef: Southeast.

Mashama Bailey is the Best Chef in the Southeast

Chef Mashama's menu showcasing Savannah's food culture, served in a refurbished bus station and documented on season 6 of Netflix's "Chef's Table," continued to be celebrated at the James Beard Awards

Herve Guillard is the dean of students and Pastry & Baking Arts lead chef at ICE's Los Angeles campus.

Get to Know Los Angeles Campus Lead Chef Herve Guillard

The youngest of three children, Chef Herve fondly remembers summers during his youth working for his uncles in the hospitality business, either at one’s auberge (inn) or the other’s patisserie, where

Hanan Rasheed studied Culinary Arts at ICE.

The ICE Extern Bringing Israelis and Palestinians to the Table

Hanan taught herself to cook when she moved from Palestine to California at age 14. “I missed the smell and the taste of home, and at that time in the States, nothing resembled the Palestinian food

Tori Eisenstadt works at Christina Tosi's Milk Bar in LA.

How Tori Eisenstadt Made Her Way to Milk Bar

After graduating with a degree in communications from Syracuse University in 2014, Tori tried her hand in the entertainment industry. “I never felt really passionate about it and never really found my

Wendy Kromer is a cake designer in Ohio.

From Fashion Model to Martha Stewart Cake Designer

Since 1995, Wendy has been a contributing editor for Martha Stewart Omnimedia. Dozens of Wendy’s cake designs have adorned the cover of Martha Stewart Weddings magazine, and she co-authored “Martha

Chef and restaurateur Susan Feniger speaks to ICE students.

Susan Feniger on Business Partners, Hiring and Giving Back

The two became an unstoppable duo, opening their first restaurant together, City Restaurant, on La Brea Boulevard in 1981. They cooked on hibachi grills in a rear parking lot, and dishes like veal

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