Last Thursday, students at ICE had the opportunity to meet Executive Chef & Restaurateur, David Burke.

It’s not every day that a student inspires a chef-instructor to write a class. That was exactly the case when ICE Pastry Arts Instructor Michelle Tampakis and resident gluten-free expert had a student suggest writing a gluten-free tapas class. Not a bad suggestion, she thought, once she considered how even a tapas menu can leave those with a gluten-free diet feeling, well, left out.

Jeff Parnell, a recent Pastry Arts grad spent a day working with one of his favorites chefs, ICE Creative Director, Michael Laiskonis for a photo shoot taking place here at the school. They were charged with getting seven perfectly plated dishes out in a 2-hour timeframe.

ICE alum Anna Monaco is now the General Manager of the recently opened Shake Shack New Haven. ICE President, Rick Smilow stopped by the restaurant on opening night to enjoy a burger and is pictured above with Anna and Shake Shack founder, Danny Meyer. Below is an interview with Anna on her new exciting role and how she got there.

The lush and green Pacific Northwest is famous for its wild salmons, oysters, and beers, but that's just the tip of the gastronomic iceberg.

While so much of the allure of owning and operating a food-based business is focused on the cooking and baking, it’s the core business matters for which those in the trade often need the most ongoing support.

Pub fare has become much more than cheap and quick grub.

Keep Practicing!

I had the honor last week of conducting an intensive, three-day course on the upper floors at ICE, the latest in a long-running series known as the Center for Advanced Pastry Studies.

Keller came to ICE for many reasons and one of these was his longtime friendship with ICE Chef and Instructor Chris Gesualdi.