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A fried egg over a healthy breakfast spread.
Culture

New Year, Renewed You: Final Check-In

Mashama Bailey and Rachel Yang are nominated for 2019 James Beard Awards.
Alumni

ICE Alumni at James Beard Award-Nominated Restaurants

Yi Han's handpainted final cake at ICE.
Alumni

The ICE Alum Winning Cake Competitions Around America

Cornbread bakes in a muffin tin.
Culture

America's Essential Connection to Cornbread

Daniele Uditi is the executive chef and pizzaiolo at Pizzana in Los Angeles.
Alumni

The Italian Chef and Pizzaiolo Behind Los Angeles’ Pizzana

Scallop Crudo, Grape, Nasturtium Oil and “Caviar” of Aceto Balsamico di Modena PGI
Recipes

Chef Barry's Scallop Crudo and Balsamic "Caviar"

Celine Beitchman is ICE’s New Director of Nutrition.
Alumni

Meet ICE’s New Director of Nutrition

A Chopstick Challenge participant moves Jelly Beans from one bowl to another.

ICE Launches New Team Building Activities for Special Events

Baby Spinach Salad with Beet-Pickled Shallots and Shiitake “Bacon”
Recipes

Renewal Season: Three Plant-Based Recipes to Make this Spring

Rachel Yang is the co-owner and co-chef of Relay Restaurant Group.
Alumni

ICE Alum Rachel Yang Finds Balance in the Pacific Northwest

Beans and potatoes are plant-based sources of protein.
Culinary Arts

Annemarie Colbin’s Take on Protein for Vegetarians

Sara Tane is a food editor at Feedfeed.
Alumni

Why a New York City Food Editor Enrolled in Culinary School

Pink Pie offers sweet and savory mini pies in Miami.
Alumni

The ICE Alumni Behind Pink Pie

Salt-Baked Celery Root, Balsamic-Poached Figs, Marinated Goat Cheese and Balsamic “Meringue”
Recipes

Chef Barry's Salt-Baked Celery Root Recipe

Matt Alter tosses pizza dough at Natalie's in Columbus, Ohio.
Alumni

ICE Alum Matt Alter Makes a Name for Himself in the Midwest

Chef-instructors Barbara Rich and Ann Ziata
Recipes

Female Chefs Leading the Conversation on Food and Health

A standard restaurant kitchen
Business of Food/Wine

What Restaurateurs Need to Know Before Signing a Lease

Geoffrey Zakarian
Alumni

Geoffrey Zakarian’s Culinary Career Advice

A lentil salad is served.
Culture

National Nutrition Month: Tips for Healthy Eating

Ethyn Leong takes notes on the fermentation project.
Culinary Arts

Fermentation Experimentation: Principles Behind Fermentation

An Italian Cocktail with Balsamic, Lambrusco and lemon
Recipes

This Cocktail is Italy in a Glass

Sameer Bhatt enrolled in ICE’s Restaurant & Culinary Management program to grow his cafe and food-delivery brand in India.
Business of Food/Wine

Studying Restaurant Management to Better Scale A Food Business

Adjaruli Khachapuri (Boat-Shaped Georgian Cheese Bread)
Recipes

Georgia’s Khachapuri Combines Tradition, Egg and Cheese Bread

The Natural Gourmet Center's green juice.
Culture

New Year, Renewed You: Checking In