James Briscione is the Director of Culinary Development at the Institute of Culinary Education and Food Network’s first ‘Chopped Champion.’ After training with European masters in sous vide cooking technique in Venice, Italy in 2011, he began developing ICE’s premiere Cuisine Technology Program. In March 2013, James was featured in the New York Times and The New Yorker for his role as the lead chef in ICE’s collaboration with IBM, in a project that seeks find how computers can fuel creativity in the kitchen. James is also an expert in field of healthy cooking and penned the cookbook Just Married & Cooking with his with Brooke Parkhurst. Find more about the book at www.thecoupleskitchen.com | Photo credit: Aliza Eliazarov/StarChefs |