Right on the heels of the list of Academy Awards nominations comes the list of what the hospitality industry is waiting for: the semifinalists for the 2023 installment of the James Beard Awards

Inside is Anna Beth Ryan, an Institute of Culinary Education alumna and Birmingham, Alabama native, who opened the popular sandwich shop in April 2021. Even before she graduated from ICE in 2019 with

“And that was the third time I lost all my money.” While this may not seem like the most inspiring anecdote for a room full of prospective restaurateurs in ICE's Restaurant & Culinary Management

A New York City native, Chef King Phojanakong's cooking influences began at home with his Filipino mother and Thai father. Childhood summers spent in the Philippines furthered Chef King’s interest in

Those words of wisdom from recent ICE alumna Rasheeda Purdie were just some of the gems students enjoyed during her recent visit and demonstration at ICE’s New York campus. A 2015 graduate of ICE New

There was glitz and glamour at the Petersen Automotive Museum in Los Angeles’s Miracle Mile on Monday night for the live reveal of the 2022 Michelin Guide California. 2022 marks the third year of the

Many armed services veterans find careers as cooks and chefs after their military service. In fact, one of the oldest culinary schools in the country was founded after World War II as a training

What would you do if one of the best chefs in the business came into your class to taste your food and give you advice? ICE students at our New York campus experienced just that first-hand when

Pooja Jhunjhunwala's (Pastry & Baking ‘16 and Cake Decorating ‘16) culinary journey has taken her across the world — which is why she's also known as The Global Vegetarian. With hundreds of thousands

We’d like to introduce to you a new addition to our chef-instructor team, Chef Chayanin “Nin” Pornsriniyom. Chef Nin comes to us after working for 10 years at Amanda Cohen’s well-renowned vegetable

“The Bear,” FX/Hulu’s hit show from Christopher Storer featuring Jeremy Allen White and Ayo Edebiri, is stressful. Really stressful. And that’s probably because it’s one of — if not the — most

"What's good to eat?" It turns out the answer to the age-old question is more simple than many people may think. Celine Beitchman is the Director of Nutrition at the Institute of Culinary Education