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Smart Mom Organics' Alice Zheng in class at ICE
Alumni

ICE Alumni Team Up to Bring International Flavors to the Littlest Gourmands

a sheep in Ireland
Culinary Arts

Fundamentals of Cheese: Understanding Sheep’s Milk Cheese

Red saffron leaves sit on three metal spoons

What is Saffron?

Chef Marcus Samuelsson speaks to ICE students
Alumni

Meet ICE New York's Keynote Commencement Speaker: Marcus Samuelsson

Le Bernardin's Executive Pastry Chef, Orlando Soto
Alumni

Meet ICE New York's Alumnus Commencement Speaker: Orlando Soto

Spring allium salad.
Recipes

A Salad to Welcome Spring

Andrew Friedman and Manu Buffara sit behind a copy of Manu's book
Business of Food/Wine

Andrew Friedman Talks to Manoella "Manu" Buffara

Hospitality panel at the Institute of Culinary Education.
Business of Food/Wine

Insights Into the Hospitality & Management Industry

Chef Nin's green curry falafel dishes sit on a white plate
Plant-Based Culinary Arts

A Thai Twist on Falafel

Tater tots topped with with salmon roe sit on a white plate
Recipes

Recipe: Salmon, Dill & Yuzu Duck Fat 'Tater Tots'

A wheel of raw milk cheese sits on a red and white checkered cloth
Culinary Arts

Fundamentals of Cheese: Understanding Raw Milk Cheese

a restaurant kitchen
Alumni

ICE Alumni Lead Many of The New York Times’ 100 Best NYC Restaurants

A panel discussion featuring leading women in the food & beverage industry.
Alumni

Celebrating International Women’s Month 2023

international sauces on a table
Culinary Arts

8 International Sauces Every Chef Should Know

A woman smells a glass of red wine
Business of Food/Wine

How to Become a Sommelier (and What a Somm Career Means), According to ICE Experts

A black restaurant menu with white text sits on a table surrounded by silverware and drinks
Business of Food/Wine

Should Restaurants Move to Dynamic Pricing?

Two scallion pancake-wrapped enchiladas sit on a green sauce on a white plate
Plant-Based Culinary Arts

ICE Students Create Flavor-Packed Plant-Based Meal

Pineapple clafoutis in a cast iron pan.
Recipes

How to Make a Clafoutis

A cured ham leg hangs upside down on a string
Culinary Arts

Understanding Ham

A dish of celery root with sage
Culinary Arts

Recipe: Celery Root with Sage

Mary Attea is the Executive Chef of The Musket Room in NYC.
Alumni

This ICE Alumna Is Up for a 2023 James Beard Award

A red-striped croissant sits on a piece of white parchment paper
Pastry & Baking Arts

Buttery, Flaky, Irresistible: Viennoiserie

A group of ICE Los Angeles alumni in black shirts and blue aprons at the Otium restaurant kitchen smile
Business of Food/Wine

What is an Externship?

Bread pudding in a cast-iron pan
Videos

Recipe: Dark Chocolate Bread Pudding