Culinary Arts

Fair warning: Chef Barry Tonkinson's recipe for pork belly with petits pois à la Française, or French-style peas, calls for the peas to be shelled before cooking. While peeling the skins off peas is

In many of ICE’s programs, after on-campus training ends, an industry externship is planned. These externships are completed around the United States, most frequently near our campuses in New York and

These ICE graduates are receiving national recognition from one of the most prestigious culinary organizations, the James Beard Foundation, despite the uncertainty the restaurant industry has faced in

The Institute of Culinary Education now offers online culinary classes, designed to provide you with a world-class culinary education from the convenience of your own kitchen. The Online Culinary Arts

Matteo worked as a host at a local restaurant in high school but never thought about working in kitchens as a career. “I never even looked at the kitchen to be honest,” he says. So after never

In the demo kitchen of ICE’s New York campus, Lead Chef and Operations Manager Joshua Resnick and Culinary Arts student Parker Elliott were tasked with creating a unique entrée of their choice from a

Butchery runs through the Flannery bloodline. Third-generation butcher, Katie Flannery, has continued the family legacy and is considered by her peers to be a “rare breed” in the industry. “My

Home kitchens are often the place where friends and family gather to tell stories and make memories. Here are some of the top stories we took from our kitchens that we wanted to share with you. Four

It’s been a challenging couple of years for the restaurant industry, but many chefs are still managing to thrive and adapt to the new normal. And four ICE alumni did especially well in 2021, at least

Think Small A chef’s knife and a sauté pan are certainly worth their weight in gold, but don’t discount the smaller utensils that prove themselves to be just as useful and stand the test of time —

Pairing wines with proteins is an age-old practice. We know Argentinian Malbec will go nicely with a ribeye, but what vegetarian dish would it pair well with? Palates are diversifying and restaurants

Chef Shawn’s mother grew vegetables in their family home’s garden in Seattle and sold flowers at bustling Pike Place Market. Despite the natural bounty available, he wouldn’t eat any of the fresh food