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A letter from ICE President and CEO, Rick Smilow:

 

Last night in San Francisco, ICE took home the International Association of Culinary Professionals Award of Excellence for “Cooking School of the Year”. We are thrilled to win this honor, having previously won other IACP awards in 2008 and 2011.

 

This award is made possible by the skill and passion of the dozens of chef-instructors who teach in ICE’s School of Recreational Cooking.  Additionally, this award is a credit to our staff from stewards and the customer service team to the kitchen assistants and maintenance crew, who coordinate the schools’ almost  24 hour a day of operations. In particular, this year’s win recognizes the planning and creativity of Kate McCue, Director of our School of Recreational Cooking,as well as Susan Streit, Associate Manager and Dan Stone, Recipe Editor.

By Carly DeFilippo

Each year, ICE has the honor of hosting the annual Careers through Culinary Arts (C-CAP) New York competition. This year, 24 finalists from New York City public high schools prepared two traditional French dishes in under two hours, vying for the chance to win scholarships to finance their dreams of attending culinary school.

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Last week, the ICE team had the pleasure of collaborating with the Village Voice to produce one of the city’s most anticipated tasting events: Choice Eats. More than 50 of the city’s top restaurants set up shop in the historic 69th Regiment Armory, as eager eaters lined up around the block.

Inside the main tasting hall at Choice Eats

16950026ICE grad Leigh Koh Peart (Culinary Management and Pastry & Baking Arts ’08) had an dynamic career in the music industry, but something wasn’t quite right. She moved across the world to study at ICE, which led to externships and work opportunities with some of the industry’s top bakers and pastry chefs. Today, she manages an extraordinary custom cakes business out of her home in London.

What were you doing before you enrolled at ICE, and what inspired you to change careers?

I was working in Singapore at the time, running event logistics for MTV music events in Asia. It was great fun but I was ready to learn something new and see more of the world. I always had a love for baking and wanted to take it to the next level. I also wanted to learn how to manage a food business. So I picked the ICE program because I was able to do both concurrently. It was quite intense but really fun, I learned a lot and made such good friends from around the world.

 

15. March 2013 · Categories: Recipes

At ICE, Chef Brendan McDermott is most famous for his award-winning knife skills classes, but anyone who has tried his baked goods knows he’s a jack of many trades.

In celebration of St. Patrick’s Day, McDermott shared his Irish heritage with NBC New York’s “2 in the Kitchen”. Rather …

Last night, five ICE students competed head-to-head in the 17th Annual Calvados Nouvelle Vogue International Trophies. Hailing from the Culinary and Hospitality Management programs, the students were given the unique opportunity to train with Anthony Caporale, renown beverage expert and ICE Mixologist and Beverage Instructor.

The competition was …

By Melissa Lamothe

The other day I was greeted by my neighbor (who happens to be a chatty little six-year old) in the elevator. Each time she sees me, she promptly asks which floor I’m on and then proceeds to push the button for me. This is usually followed by …

By Carly DeFilippo

Some of us are still living at home with our parents at age 23. Joe Campanale was opening his first restaurant.

Named one of Forbe’s “30 Under 30: Food and Wine“, Campanale’s story, as shared with ICE Culinary Management students, is one of enviable success. …

By Carly DeFilippo

Bonus Formal Portraits-009ICE is excited to launch its first-ever artisanal bread program: Techniques and Art of Professional Bread Baking. This 8-week, intensive course, kicking off on March 18th, was designed and will be taught by ICE Chef-Instructor Sim Cass. Known as the “Prince of Darkness” for his deeply

By Danamarie McKiernan

Culinary school has been calling to me since I was 17, but I just wasn’t listening. Raised in Brooklyn, I have been surrounded by good food for as long as I can remember. Holidays with my Irish-Italian family meant days of preparation and cooking, finally gathering around …