| Institute of Culinary Education

Result (2059)

dessert parfait

Business of Food/Wine

The Chef as Consultant: Freelancing After a Career in Restaurants

pots and pans on a professional kitchen stove

Making the Most of Your Externship

green chocolate bon bons

Pastry Chef Turned Chocolatier: Interview with Roger Rodriguez

pastry chef dalia jurgensen

A Pastry Chef's Savory Start

pate a choux

Pastry & Baking Arts

Pâte à Choux

cupcakes with pretzels and cinnamon topping

Pastry & Baking Arts

Contraband Cupcakes: Inside ICE Alum's "Prohibition Bakery"

sorry we're closed restaurant sign

Business of Food/Wine

On Restaurants and Rent

macarons from the Institute of Culinary Education

Pastry & Baking Arts

NYC's Macaron Maven: Christina Ha

ice cream sandwich from melt bakery

Pastry & Baking Arts

The Ice Cream Entrepreneur: Meet Julian Plyter

culinary student laura denby

How to Choose Your Externship Site

stack of cookbooks

A Summer Reading List for Chefs

pastry made by Chef Richie Capizzi restaurant

The Pastry Prodigy: Chef Richard Capizzi

American cheeses

Meet ICE’s Resident Fromager: Max McCalman

chef cooking using a dutch oven

Ready for the Real World

hands kneading dough

Professional Bread Baking at ICE

Clarisa Martino

Clarisa Martino: The Sweet Genius Behind Bobby Flay

a blue cocktail bar

Business of Food/Wine

The Brains Behind the Business: Restaurant Development Expert Vin McCann

tempering chocolate on marble

NYC Wine & Food Festival Master Classes at ICE

an airbrushed cake to look like a goldfish lily pond by Lisa Berczel

Pastry & Baking Arts

The Craft of Cake Painting: Airbrush Artist Lisa Berczel

Peas and Carrots dessert by pastry chef Michael Laiskonis

Notes From the Pastry Lab

hands full of fresh strawberries

The Truth about Farm-To-Table Cooking

Lights, Camera, Cook!—ICE Alum Greta Anthony