Chef Norma Salazar brings hotel, restaurant and competition experience from the Culinary Olympics to the Pastry & Baking Arts kitchen classroom.

Our New York campus has enhanced the bean-to-bar chocolate lab space to include a fermentation lab hosting miso, koji and vinegar experiments among more fermentation exploration.

Pastry & Baking Arts Chef-Instructor Natsume Aoi trained under Jean-Georges Vongerichten and Masaharu Morimoto and gained experience in Hong Kong, Shanghai and Tokyo before finding her identity with plated pastries at Morimoto New York.

After 15 years in the military, Joshua McCain left active duty to pursue his lifelong passion for cooking. He studied culinary arts, restaurant management and pastry arts before choosing a future in chocolate.

ICE’s Culinary Arts school in New York educates students through a global curriculum and opportunities for hands-on experience in the food industry.

David Schneider built his restaurant industry resume working for Union Square Hospitality Group and Altamarea Group before becoming the Director of Operations at Portale Restaurant. Familiar with career changes, David had to leave the kitchen for management due to a medical condition and has flourished since.

Veterans from the U.S. Air Force, Coast Guard and Navy share their experiences enrolling at ICE’s Los Angeles campus, where GI Bill® benefits* are available.

ICE Chef Frank Proto prepares a professional-level potato on Epicurious' 4 Levels series using all of the toppings that are usually on a traditional Croque Monsieur sandwich.

ICE alum Genna Gold (Culinary, '18) won’t back down from a challenge. Motivated, confident and driven, this Angeleno prides herself on determination to become better at her craft every day. From lead paella cook at Otoño to lead prep cook at Destroyer to starting a catering business amid the pandemic, Genna always kept her eyes set on the prize.

Adriano Piazza (Culinary, '19) introduces Pronto Deli in San Clemente, California, importing ingredients from Italy and fulfilling a long-term goal to reinvent his grandfather's retail space.