February 20-24, 2019 Miami Beach
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Frice

Jeremy & Alissa Frice

After graduating from JWU in Denver, Alissa moved to New York and worked under Pastry Chef Dominique Ansel at Daniel. After her time in New York, Alissa moved back to Portland where she developed her own dessert menus at Clarklewis, Bluehour and St. Jack. Alissa was named part of the Eater Young Gun Class of 2013 and received two nods from Food & Wine‘s Best New Pastry Chef.
Born and raised in California, Jeremy moved to Portland, Oregon where he earned his degree in the culinary arts. After working in various kitchens,... READ MORE

After graduating from JWU in Denver, Alissa moved to New York and worked under Pastry Chef Dominique Ansel at Daniel. After her time in New York, Alissa moved back to Portland where she developed her own dessert menus at Clarklewis, Bluehour and St. Jack. Alissa was named part of the Eater Young Gun Class of 2013 and received two nods from Food & Wine‘s Best New Pastry Chef.
Born and raised in California, Jeremy moved to Portland, Oregon where he earned his degree in the culinary arts. After working in various kitchens, he worked his way up at Portland hot spot Bluehour which brought him the opportunity to be a part of the opening team at Departure where he later ran the team as Chef de Cuisine. After years of running restaurants, Jeremy left to help Alissa open Frice Pastry in North Portland.
Embarking on a new adventure, they moved across the country to Miami. Their dreams of opening a chef driven ice cream shop using the bounty of South Florida’s produce came true when they opened Frice Cream.

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