Amanda Cargill
Executive Editor, Digital at Accelerate360
Food, travel, culture writer. Activist. Dancer. Wackadoodle.
Articles
-
4 weeks ago |
ice.edu | Amanda Cargill
Big name chefs, many of whom are ICE alumni, often visit our New York and Los Angeles campuses. This benefit — having access to influential chefs because of the school's locations in two American culinary capitals — is unique to ICE. Last week, that benefit was on full display when award-winning chefs and Michelin Guide favorites Sohui Kim and Shenarri Freeman (both 50th Anniversary distinguished alumni honorees) stopped by ICE’s NYC kitchens for an exclusive panel and talkback.
-
1 month ago |
ice.edu | Amanda Cargill
Cathy Lo is a Senior Staff Editor at NYT Cooking and an ICE 50th anniversary distinguished alumni honoree. Cathy Lo is not a person who seeks attention and yells. In our “look at me” world, the latter qualities aren’t always rewarded; in mid 1990’s French restaurant kitchens, like those wherein Lo completed one of her two ICE externships, they were downright rare. Loud chefs, however, aren’t why Lo became a food and recipe writer (versus a restaurant chef).
-
1 month ago |
ice.edu | Amanda Cargill
Earlier this month — March 2, to be exact — ICE hosted events presented by the Parabere Forum, an independent and international non-profit that connects and supports female chefs and women in hospitality. Founded in 2015, Parabere now comprises a global cadre of 6,000 chefs, sommeliers, food producers, scientists, anthropologists and innovators deploying their expertise across generations and geographies to advance women in food via business and social networks.
-
2 months ago |
ice.edu | Amanda Cargill
If you know Food Network, you know Susan Stockton. That’s because she’s the person who shepherded the channel from fledgling TV show to the multi-platform media powerhouse it is today. It’s also why she’s an Institute of Culinary Education 50th Anniversary distinguished alumni honoree. After majoring in art in college, Stockton worked in the design, retail, film and floral industries before landing at ICE. One example: She owned a shop that sold vintage movie posters and tropical plants.
-
2 months ago |
ice.edu | Amanda Cargill
Créme brûlée. Ice cream. Macaroni and cheese. Meringues. To whom do Americans attribute these beloved foods? For most of us, the answer is “I don’t know.” For some of us, the answer is either wrong or only partially informed. That’s because food history — like all history — is recorded and passed down by those in power. Here, the foods in question were introduced to Americans by James Hemings. As an enslaved chef to Thomas Jefferson, Hemings was not a person in power.
Try JournoFinder For Free
Search and contact over 1M+ journalist profiles, browse 100M+ articles, and unlock powerful PR tools.
Start Your 7-Day Free Trial →X (formerly Twitter)
- Followers
- 235
- Tweets
- 385
- DMs Open
- No
Ignore recent retweets from me. Acct #hacked... All patched up now, fingers crossed.
RT @Chambeshi123: The whole world waiting for WhatsApp Facebook and Instagram to be back be like..... #instagramdown #facebookdown https:/…
Witnessing and bearing testament to someone is such a privilege. Thoughts on the death of a dear friend's 103 year-old nana. https://t.co/Va6ilBQuIc #sundayreads
