Student Profile: Michael Eng
Michael Eng was one of three students profiled in the Winter 2012 issue of The Main Course, ICE’s school newsletter. Michael came to ICE after a
Archive for the Career Direction Category
Sous-Vide: The Basics with ICE Chef Instructor James Briscione
Earlier this week, ICE Chef Instructor James Briscione led a half demo, half hands-on class, to give ICE students a general introduction to the us
ICE Career Training Open House
Ever wonder what it would be like to have a career in the culinary arts? Attending an ICE open house is a unique opportunity to learn more about
Unique Culinary Careers: Joe Navin
When ICE President Rick Smilow and Anne E. McBride wrote Culinary Careers: How to Get Your Dream Job in Food they discovered a plethora of food jo
Student Profile: Manuel Pastrana
Every issue of our school newsletter, The Main Course, includes a slice of life at ICE with a variety of interviews, articles and profiles. In the
ICE Hospitality Management Field Trip to Times Square Hilton
Last week, ICE’s Hospitality Management class went on a unique field trip to one of New York’s busiest hotels, the Hilton Times Square. As the
Interview with Mark Bittman — Part III
DICED has been sharing our interview with influential food writer Mark Bittman from the Winter 2012 issue of The Main Course, our school newsletter. B
Sous-Vide Cooking in the Kitchens at ICE
The Main Course is the much-loved newsletter of ICE. Published three times a year, every issue contains the upcoming schedule as well as intervie
ICE Career Training Open House
Now that 2012 has arrived, you may be thinking about new goals for the new year. If you have a passion for food and are looking for a new career,
Interview with Mark Bittman — Part II
Last week, we brought you part one of our interview with influential food writer Mark Bittman. Three times a year, ICE publishes The Main Course, our
