It was Sarah Sanders' passion for putting personality on a plate that took her from enrolling in ICE Los Angeles’s Culinary Arts program in the fall of 2021, to being a top contender in Carla Hall’s

Executive Chef and Co-Owner of famed New York City restaurant Le Bernardin Eric Ripert recently stopped by ICE’s New York campus to talk about his latest book, "Seafood Simple," his approach to recipe

Over the course of their visit, Chef Mattos and Chef Pfeiffer shared with ICE students their individual journeys to realizing their path as professional chefs, what nuggets of wisdom they’ve gained

Not everyone can say they knew exactly what they wanted to do when they finished school, but that’s not the case for Chef Emilie Berner. “I went to the Natural Gourmet Institute and graduated in 2012

"Everything's, you know, food, food, food. You know, 'Did you eat?,' 'Can I make you something?,' and at family gatherings everyone's bringing their own dish and [arguing about] who could be the best

From the launch of her first restaurant at age 24, to winning Food Network competitions and James Beard awards alike, to her most recent expansion into the Los Angeles food scene, Chef Stephanie seems

It’s a combination of exposure to nutritious foods and food variety that inspired ICE alumna Natasha Brunetti to pursue a job with Smart Moms Organics, a business created by fellow ICE alumna Chef

A mainstay in the New York food scene for over 30 years, Chef Samuelsson first made a name for himself at 24 years old. He was the youngest chef ever to garner a three-star New York Times review as

In less than 10 years, Chef Orlando Soto has gone from the kitchen classrooms at ICE, where he attended both the Pastry & Baking Arts program and the Restaurant & Culinary Management program, to

While most people think the role of a sommelier is just about knowing the nuances of wine tasting and composition — and beyond that, food pairings — what often gets overlooked is the reality that

With this in mind, we’ve constructed all of our hands-on training programs in Culinary Arts, Pastry & Baking Arts, Plant-Based Culinary Arts and Hotel & Hospitality Management* to culminate in an ICE

Whole, fresh, seasonal, traditional, balanced, local and delicious. These are the founding principles of ICE’s Plant-Based Culinary Arts program. This program has evolved and grown from its roots when