Explore All | Institute of Culinary Education

Explore All

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Chef Curtis Stone speaks to students at ICE's Los Angeles campus.

Business of Food/Wine

Curtis Stone on Restaurant Gratuity

ICE's special events lead chef-instructor Philipp Hering works with gourds.

Plant-Based Culinary Arts

Autumnal Gourds with ICE Alumni

Penny Stankiewicz shares pro baking techniques for perfect cookies.

The Ultimate Chocolate Chip Cookie Technique

Olivia Moglino opened Liv Nut Free bakery in September 2018.

ICE Alum Opens Nut-Free Bakery in New Jersey

Mette Williams is a Culinary Arts chef-instructor at ICE's Los Angeles campus.

Cooking from Childhood to Motherhood

Women in Hospitality United hosted its first Solution Sprint in September.

Women in Hospitality United Hosts Inaugural Sprint

APL Restaurant specializes in steak in Los Angeles.

A Prime Time for Dry Aging

Kerry Brodie won ICE’s Wusthof Award for Leadership when she graduated from the Culinary Arts program in 2017.

ICE Alum Kerry Brodie Wins the 2018 ACCSC Outstanding Graduate Award

Binchōtan charcoal provides chefs with a stable, high heat source.

Cooking with Charcoal

Little Tong Noodle Shop's popular chicken soup.

New York City’s Ever-Evolving Chinese Food Scene

Emma Winkler is studying Culinary Arts and Restaurant & Culinary Management at ICE.

Choreography in the Kitchen

Everyday Dal packages and Indian ingredients

How Indians Unlock the Power of Spice

ICE alum Uri Nemirovsky shares what it's like to work at a hotel front desk.

From Hospitality Calling to Front Desk

Chef Phil is serving pumpkin soup shots for ICE's special events this fall.

Eight-Ingredient Soup Shot for Fall Entertaining

The stunning Douro Valley is just a day trip from Portugal's second-largest city, Porto.

Five Reasons Portugal is a Culinary Traveler’s Haven

ICE Creative Director Michael Laiskonis experiment with PolyScience equipment.

Pastry & Baking Arts

The Transformative Potential of PolyScience Tools

Barry Tonkinson plates salmon with a sunchoke puree, roasted sunchoke, sunchoke chips, raw shave sunchoke and more.

Turn Fall Produce into Unique Treats with Pro Techniques

Jose Rivera graduated from ICE's Culinary Arts program in 2018.

A Magical Case for Cooking at Disney

Hattie B's serves authentic Nashville hot chicken.

Pro Travel Tips from 72 Hours in Nashville

Restaurant & Culinary Management alum Jared Male opened Randall's Barbecue.

Business of Food/Wine

ICE Alum Opens New York City Barbecue Restaurant

Chef Barry Tonkinson is the director of culinary research at ICE.

Meet Chef Barry Tonkinson, ICE’s New Director of Culinary Research

Colorful carrots line a farmers market stall.

Five Ways to Taste Fall Flavors with ICE

Mashed potatoes are served with salt on the side.

Salt and Pepper

Tomatoes are offered at the Greenmarket at Oculus Plaza.

The Benefits of Market Visits