The Institute of Culinary Education's campuses are located in New York City and Los Angeles, two culinary capitals of the world. In order to deepen our students' understanding, we create comprehensive

When grilling, the grill must be absolutely clean, very hot and lightly oiled. The item to be grilled should also be oiled to prevent sticking. To achieve crisscross grill marks (quadrillage), place

Watching Chef Torres work with sugar is like watching Picasso paint; it is awe-inspiring, and he makes manipulating and shaping the difficult medium look easy. For this demo, “Mr. Chocolate” decided

On July 11, 2018 ICC was fortunate enough to have Chef Jacques Pépin, Dean of Special Programs, visit us for his classic La Technique demonstration. Chef Pépin’s technique, skill, and knowledge are

Sometimes it’s “Why doesn’t my chicken come out as juicy, with crisp skin?” Other times it’s “My guacamole never tastes as avocado-y as the handmade from the Mexican place.” It can, and it will. The