Three years of research. Hundreds of hours in the kitchen. 65 groundbreaking recipes. Introducing Cognitive Cooking with Chef Watson: Recipes for Innovation from IBM and the Ģ����Ƶ. This week, ICE was thrilled to host the first official press preview of recipes from the official Cognitive Cooking cookbook.

Before she even enrolled at ICE, Einav Gefen was already turning heads as the first -ever female chef at cutting edge seafood restaurant Mul Yam in her native Israel. But when Gefen and her husband moved to NYC, she knew she wanted to go back to school and rebuild a solid foundation of techniques.

In 2014, when Saveur ranked Brooklyn as its No. 1 food destination worldwide, guess which of the neighborhood restaurants became the “cover girl” for the borough’s inimitable flavors? That’s right, Emily. The brainchild of ICE Culinary Arts grad Matt Hyland and his wife Emily, this new Clinton Hill eatery has captured the creative minds and palates of the world’s most discerning pizza lovers. So we knew we had to talk to the man behind the pies and learn a little bit more about his path to becoming a professional pizzaiolo.

The Odeon. Balthazar. Per Se. Le Cirque. When it comes to life behind the scenes at New York City’s highest temples of gastronomy, Kate Edwards has seen and done it all.

With the launch of our brand new location at Brookfield Place, ICE is taking culinary education to the next level. If you’ve been dreaming of launching a fulfilling, creative career in food and hospitality, there’s never been a better time. We know that the choice of “what to do next?” is never easy, whether you’re a recent high school grad or 20 years into your current career. That’s why we’ve developed five key questions that will help you decide whether a future in food is right for you.