Ethan Frisch

Location: New York, New York

Education: City University of New York, School of Oriental and African Studies, University of London

Expertise: Ice cream, spices

Ethan is the chef behind Guerilla Ice Cream—an activist ice cream truck with flavors inspired by revolutions—and has written extensively about all things sweet and frozen for Serious Eats, including a recipe for blue cheese ice cream.
During his time working for an NGO in Afghanistan, he came across a variety of wild cumin that he brought home for friends and family to try. This led to Burlap & Barrel, an ethically-sourced global spice company he co-founded with Ori Zohar.
Ethan is a member of the Queens International Night Market organizing committee, and has also been an adjunct lecturer at the City College of New York.

Experience

A New York-born chef, humanitarian aid worker, and entrepreneur, Ethan Frisch co-founded an activist food truck called Guerilla Ice Cream; its flavors were inspired by various global revolutions, and he shared a great deal of his ice cream knowledge as a contributor to Serious Eats.

Ethan’s next major business venture was inspired by the time he spent working for an NGO in Afghanistan. There, he came across a variety of wild cumin he’d never seen, and went on to co-found Burlap & Barrel, an ethically-sourced spice company that works directly with farmers around the world.

In addition to these businesses, Ethan has also worked as a chef in a number of notable New York City restaurants; earned a Master’s Degree in Violence, Conflict, and Development from the University of London's School of Oriental and African Studies; helped organize the Queens International Night Market; and worked as an adjunct lecturer at the City College of New York.

About Serious Eats

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