The diverse student body at ICE attracts many different people. With a wide variety of age, experience, and goals, no two ICE students are alike. We like to share snapshots of life inside the classrooms with a look at ICE students. Julia Heffelfinger came to ICE to pursue her dream of working on the Food Network — a long way from early morning hockey practice in Minnesota! We asked her to tell us more about how her interest in food developed and her goals after culinary school.

Where do you come from?
I come from Minnesota, but was at college at Wesleyan University in Connecticut for the past four years.

How did your interest in food develop?
I am from a big foodie family! After a long day my mom and I would catch up and spend time making dinner together. I owe my knowledge and passion for food to her! What really solidified my passion for food has to be my after school dates with the Food Network. As young as nine or 10, I would come home, make a snack, and sit and watch Ina Garten and Giada De Laurentis while I did my homework. Even today there is nothing more soothing to me than the sounds of the Food Network. More…

In every issue of our school newsletter, The Main Course, we paint a picture of life at ICE with student profiles. This profile of Alice Lee, a current student in the Culinary Arts program, appeared in the Winter 2012 issue. We always love hearing the inspirational stories of students who’ve followed their passion to come to ICE, and Alice is no exception.

Alice Lee
Culinary Arts

Alice Lee is by heart, and sometimes by obligation, a world traveler who has settled in New York long enough to attend culinary school. Born in Korea, she grew up in Toronto, but has been away for the last three years, first living in Germany and Poland for her previous career as a senior food technologist for Unilever, then in Korea for family reasons, and finally for close to a year, traveling through Europe, North Africa, and Asia. She worked for Unilever for seven years after earning bachelor’s degrees in food science and life science from Guelph University and Queen’s University, respectively. Once Lee obtains her culinary degree, she hopes to open a business that will reflect her interest in flavors from around the globe, and perhaps teach.

Get an inside look at ICE with more student profiles on our website.

Last Saturday, New York City carnivores gathered at Meatopia, Josh Ozersky’s famed celebration of all things carnivorous. This celebration of meat joined together over forty-five chefs and half a dozen farmers from all over the country and displayed the most delicious exhibit of meat known to man.

From pulled pork to roasted goat and beef cheeks to sausage, chefs like Nate Appleman of Chipotle served chorizo tostadas and Michael Psilakis with Greek lamb offal, lined Pier 5 at Brooklyn Bridge Park for a night that only true meat-lovers could enjoy. ICE Students were also on site to lend a hand to the hungry. And what’s a plate full of meat without something to wash it down? The event also included two Amstel Light Beer gardens! More…

ICE's Les Dames d'Escoffier Scholarship Winners with ICE Director of Student Affairs Andy Gold

Last night, Les Dames d’Escoffier New York (LDNY) awarded their annual culinary scholarships. Twenty-two scholarships worth a total of $47,000 were awarded to women who are pursuing careers in the food industry. Four ICE students were among the young culinary professionals recognized. Culinary Management student and DICED’s Life as a Culinary Management Student correspondent Christina Ha was awarded a scholarship for the management program (she also won a scholarship while in the Pastry & Baking Arts program last year). Pastry & Baking Arts student Malinda Haslett and Culinary Arts student Pamela Vachon, also took home $2,500 scholarships. ICE recreational Chef Instructor Renee Marton also made a donation awarding a new scholarship from LDNY. More…