Culinary Arts | Institute of Culinary Education

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Cheesy toasted welsh rarebit sits on a white plate next to small tomatoes

What is Welsh Rarebit?

gouda-cheese

Fundamentals of Cheese: Understanding Gouda

Assorted charcuterie meats, vegetables and bread sit on a brown board

How to Make a Charcuterie Board

alessandra-ciuffo

Culinary Arts Student Featured on Rachael Ray Show

Meet Chef Joshua Resnick

blue-cheese

Fundamentals of Cheese: Getting the Blues

humboldt-fog

Fundamentals of Cheese: 3 American Cheeses Fit for the President of France

ICE alum Brian Duncan stands holding a tray of plastic containers

Three Crucial Habits You Should Learn In Culinary School

A pot of flaming liquid pours onto a stuffed squash on a white plate

Chef Shawn’s Show-Stopping Squash En Flambé Centerpiece

alpine-cheeses

Fundamentals of Cheese: All About Alpine Cheese

A bottle of olive oil pours into a glass bowl surrounded by green olives

Key Ingredient: Olive Oil

grana padano

Fundamentals of Cheese: The Difference Between Parmigiano-Reggiano, Grana Padano and Pecorino

scholarships

ICE's Ultimate Guide to Culinary Scholarships

sam-clonts-michelin-star

ICE Alumni Receive Michelin Stars

oysters

A Deep Dive Into Oysters with Patrick McMurray

line-cook

What Is a Line Cook?

student in chef white practicing the sous-chef role while a chef-instructor looks on

What Is a Sous Chef?

plant-based-seo

Seven Principles of a Sustainable Plant-Based Food System

culinary careers

Culinary Skills and Career Paths: Where Can Your Hard Work Lead?

Thick slices of cheddar cheese

Fundamentals of Cheese: Understanding Cheddar

charcuterie-foie-gras

Charcuterie 101

potato-prep

Can Instructors Teach 5-Star Restaurant Skills Online? Absolutely!

amanda-lee-alumni-rewind

ICE Alum Amanda Lee Brings A Winning Dish to Campus