A Conversation with Thomas Keller
This Friday evening, ICE was honored to host A Conversation with Thomas Keller and welcome a true culinary legend to the school.
He Said, She Said: Olympic Oatmeal
ICE’s Culinary Management Instructors are seasoned industry professionals who are still active in the industry, working on their own projects while teaching classes at ICE.
The Pantry at ICE
When you attend a class at ICE, whether it be for a recreational class or as a full-time student, you are often here to prepare food.
The Meaning of the Word “Significant”
Our first chef instructor was a man of clear distinction and significance.
ICE Staff
Pork in Loire Valley
Every year, I lead groups of ICE alumni and other food aficionados to eat, drink and study cuisine in France with a diverse group of chefs, butchers, bakers and pastry chefs.
ICE: The Institute of Constantly Eating
Other than cooking, the most important thing the students and I do in class every day is taste and eat.
Commemorating 100 years of Julia Child
Today much of the food world is uniting to celebrate what would have been the 100th birthday of the passionate French chef, Julia Child.
From Corporate to Kitchen; A Culinary Journey
Eight short months ago, I walked into kitchen 1402 at The ĢƵ with sixteen other people for the first day of class in the weekend culinary arts program.
ICE Student