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For some time, I’d been entertaining the idea of a path toward education. I was inspired by the one-on-one interaction with cooks I’d come to enjoy in the kitchen, but also by a new generation of...

A well-written recipe is no small undertaking. When it comes to creating reliable, readable recipes, it’s hard to underestimate the importance of careful and thorough recipe testing. Readers and cooks...

ICE alum Gaetano Corteo ( Culinary Management '09) will be delivering over a dozen pizzas to Indianapolis for the team. His family's pizzeria, Umberto's Pizzeria in New Hyde Park, Long Island, has a...

In addition to leading the kitchen at two incredibly successful restaurants, Carmellini is also the author of Urban Italian (Bloomsbury, 2008) and American Flavors (Ecco, 2011). He has worked with...

Michael Eng, Culinary Arts Michael Eng graduated from Rutgers University with a bachelor’s degree in economics in 2009 — not exactly the right time to launch a career in finance. He began working in...

The food business is dependent on the network of food suppliers and purveyors. Chefs must source all the food they cook with from the businesses that sell it — if an ingredient isn’t available or of...

Manuel Pastrana, Hospitality Management Manuel Pastrana comes naturally to the hospitality world after spending more than 12 years working in customer service, including 10 years as assistant manager...

Yesterday, Maury Rubin, creator, baker, and designer of City Bakery, sat down with author and ICE Instructor Alexandra Leaf for a lecture and discussion with ICE students about how he opened and...

Today, we are sharing his answers on how he brings his philosophy on food into the kitchen and into his work as a writer. The first lines of your bio state “I’m not a chef, I’ve never been.” You are...

Hervé Riou, Culinary Arts Like many French chefs, Hervé Riou grew up in a family where everything was made from scratch and began cooking as a teenager. He was 15 when he started an apprenticeship at...

Last week, DICED shared a look inside what his career has been like. In this installment, we are sharing his answers to tough questions about the food system and where our food comes from. You talk a...

Alice Lee, Culinary Arts Alice Lee is by heart, and sometimes by obligation, a world traveler who has settled in New York long enough to attend culinary school. Born in Korea, she grew up in Toronto...