Full stop: candy is delicious, and whether it be bite- or king-sized, Halloween gives us an excuse to load up on all your favorite store-bought treats. But believe it or not, making a rendition of...
With autumn in full swing, the season for entertaining, deep jewel-toned produce and decadent bites is upon us. The appeal of this easy, practically fool-proof ferment stems from its lustrous purple...
Concord grapes can be hard to find fresh, as they have a short season starting in September and ending in early October. Look for them at the farmers' market or in specialty food stores, and you’ll be...
This makes a certain degree of sense when you consider the most famous cheeses from both Italy and France. While Parmigiano-Reggiano and Pecorino are perfectly excellent to snack on in their own right...
With COVID-19 seemingly behind us (friendly reminder: it isn’t), ICE faculty and staff took the summer season by storm, both dining out locally in New York City and Los Angeles, as well as dining out...
Colombian native Luisa Caicedo knew she wanted to be in the food business at a young age, cooking alongside her grandparents and mother on her family's farm. An ICE graduate of the Culinary Arts...
As part of ICE’s Culinary Arts career program, students are introduced to the art of food preservation, including fermentation, pickling, smoking and curing which is then (literally) showcased via a...
“My culinary voice is education. I want people to understand food and understand what they eat, because, we are what we eat,” Chef Adriano says. An Institute of Culinary Education Los Angeles Culinary...
Chef Ravindra “Ravi” Verma is a pastry pro. As a Pastry & Baking Arts Chef-Instructor at ICE's New York campus, Chef Ravi teaches the ins and outs of the curriculum, including the differences between...
With the season changing, our palates tend to start craving warm and richer flavors which makes it even more enticing to transform lingering fresh fruits and vegetables into a heartier meal or side...
Veganism has long been understood as a way of eating that excludes not only meat, but eliminates all animal-based products and by-products, including dairy and eggs. The term “plant-based” however...
The general concept lies in combining an equal amount (by weight) of both fruit and sugar, as well as some fresh-squeezed lemon juice and allowing the mixture to mature under refrigeration for one...