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Featured Recipe
Guinea Hen Wrapped in Pancetta from Missy Robbins
Guinea Hen Wrapped in Pancetta with Creamy Yukon Gold Potatoes and Umbrian Black Truffle
Chef Missy Robbins formerly of Spiaggia – Chicago, IL

 


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Enjoy the path of learning and absorb everything you can.  The rest will follow.

Missy Robbins, executive chef, A Voce, New York, NY
Culinary Arts 1995


After she became addicted to the restaurant world from her first job at 1789 Restaurant in Washington, DC, Robbins moved to Manhattan in 1994, where she studied at ICE’s Culinary Arts program. On furthering her career, Robbins states “ICE was particularly helpful when it came time to go on externship. The school made it possible to get hooked into exactly the restaurant I wanted and things just took off from there.” Robbins completed her externship with renowned chef Wayne Nish at March and to this day still counts him as a primary mentor. Robbins credits learning “all of (her) techniques” from Nish.
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The school exudes a feeling of camaraderie amongst its enthusiastic students, and if you’re serious about working in a kitchen, the school provides you with all the techniques necessary.

Chef Marc Murphy of Landmarc, NY on StarChefs.comMarc Murphy, chef/owner, Landmarc, New York, NY
Culinary Arts 1990


The son of a diplomat, Marc Murphy spent a cosmopolitan childhood in cities all over the world. After high school, he found himself working odd jobs in New York and decided to attend ICE’s Culinary Arts program: “It was an efficient yet broad curriculum that really put an emphasis on the skills needed to work in a real kitchen,” Murphy says of his school experience. He adds: “ICE serves as a great launching pad for getting into the restaurant business and getting excited about it.” More...

Be organized, open and creative, have a passion for all things food – and a decent sense of humor.

Susan Stockton - vice president of Culianry productions at food network on Starchefs.comSusan Stockton, vice president of culinary production, Food Network, New York, NY
Culinary Arts 1993


After running her own graphic design company for 20 years, followed by a catering and special event firm for two years, Susan Stockton decided to immerse herself fully into the food world and moved to New York in 1991, where she enrolled in the ICE Culinary Arts program. After briefly working at La Tulipe, Stockton made the jump from the kitchen to the screen and began as an entry-level food stylist at the Food Network. Her responsibilities quickly grew and she developed the Food Network Kitchens into a food authority while increasing its staff from six to 23. She made cookbook authors of her team with the publication of Food Network Kitchens Cookbook, Making it Easy, and Food Network Kitchens Get Grilling, in addition to providing content and recipes for departments that include the network’s website, marketing, sales, production, and its parent company’s news service. Today, she draws from both her industry experience and her fine arts background in her role as the vice president of culinary for The Food Network.
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