Culinary Arts

This Valentine's Day, knowing that I have a strong dislike of the traditional red roses overpopulating deli storefronts and florists on February 14, my boyfriend surprised me with a beautiful bouquet

Over 36 chefs from around NYC came out to support this unique charitable program. C-CAP is designed to encourage high school students who show interest and aptitude in the culinary arts to turn their

I can appreciate the distinctions when given three pinot grigios in a row and coached by an instructor to pick out the nuances and flavors that match certain foods. But when I actually have a dish in

One of the great things about the food industry is that chefs are often able to find ways to give back to the community through their work. ICE alum Pnina Peled is the executive chef of Memorial Sloan

The talk was lead by ICE Instructor Alexandra Leaf who asked Miller about her experience on the farm and guided the students through five different Consider Bardwell cheeses. Miller was a successful

The wine connoisseur stopped by to educate a full classroom on the ins and outs of New Zealand wines. In keeping with Sun’s philosophy that the best thing about wine is the story behind it, he was

Part of why curry is so hard to define is that, thanks to centuries of colonization, the dish has found its way to numerous corners of the globe. Over the course of four hours, the students in the

They raise 5,000 lambs a year, which are served at top restaurants around the country — including Daniel, Picholine, and Telepan in New York. On the farm, the lambs nibble on bluegrass and white

The reoccurring January celebration took over three floors of the school’s 42,000-square-foot facility. During the party, the entire ICE staff and guests enjoy drinks, food and dancing throughout the

The group arrived in Ho Chi Min City after a grueling two days of traveling, including a flight on Christmas Eve. (Luckily, Director of Student Affairs Andy Gold was on hand to play Santa and give

This class takes place during the beverage module of the program where students explore areas of beverage service, controls, responsible drinking and alcohol governance, bar structure, the roles of

Yesterday, the team behind the discovery assembled at ICE to unveil the chocolate made from these newly discovered cacao trees. In 1916, diseases struck the Pure Nacional population in Ecuador and