Culinary Arts

The list of ICE graduates included in this year’s conference include: Gail Simmons — Author, Top Chef judge Stacey Rivera— Digital content director, Meredith Stacy Adimando — Executive editor, Saveur

Like many young, aspiring chefs of the time, I was inspired by La Pyramide, the mythic three-Michelin-star restaurant in Vienne, France, and of its formidable chef Fernand Point, who mentored a whole

This latest addition may look more suited to a research lab than a kitchen, but its ability to help ICE chefs and students innovate with food (and flavor experimentation) is exactly why it belongs

Without healthy habits in place, my body began to break down. After three years as a line cook, I realized I had taken all I possibly could from the position — and it had taken a lot from me. It was

The excitement was palpable as five other culinary students and I waited for our assignments in the kitchen. Most of us had already volunteered at an ICE event, but we knew the stakes were higher with

As tantalizing as these possibilities seem, the reality is equally foreboding — I need to choose one thing, right now, and this decision could determine the direction of my culinary career, forever

This doesn’t come naturally to many of us, especially in the age of Seamless and Ritual. Don’t get me wrong: I love skipping the line at Go! Go! Curry as much as the next person. But reserving my

Chef Alléno’s work makes an important contribution to modern French cooking. I recently came upon two of Chef Alléno’s books: the encyclopedic Ma Cuisine Française, and his smaller, ground-breaking

Providing nutritious food is important to me; not just for me personally, but also with respect to a program I work with called Wellness in the Schools, an organization dedicated to exposing school

That’s where he first met Filipino-American Nicole Ponseca, the restaurant’s general manager who was looking to open an eatery that served the foods she grew up eating, like kare kare (oxtail stew)

With so many achievements, why is this chef going back to culinary school? Because he’s stepping into a brand new role as ICE’s new Director of Sustainability, a role in which he’ll help develop a

Each section of protein has its own terms and these terms can vary, based on what animal you're fabricating. Having to cut open an animal, touch the cold, gooey flesh and separating the different