The National Restaurant Association, known to many as “the other NRA,” is a 100-year-old business association that represents more than 380,000 restaurants across the US. While they have a variety of...
In honor of Black History month, we’re highlighting the creativity and talent of some of our Black alumni. Read on for Chef Rasheeda’s soy egg recipe, as well as the background of how this recipe came...
We sat down with ICE’s Director of Culinary Affairs, Chef Hervé Malivert, to get some insight from a pro on how to sharpen your knife, how to know if it’s sharp enough and what that honing steel is...
“And that was the third time I lost all my money.” While this may not seem like the most inspiring anecdote for a room full of prospective restaurateurs in ICE's Restaurant & Culinary Management...
Those words of wisdom from recent ICE alumna Rasheeda Purdie were just some of the gems students enjoyed during her recent visit and demonstration at ICE’s New York campus. A 2015 graduate of ICE New...
Pumpkin pie has always been a divisive dessert. For some, it’s the best part of Thanksgiving, and the fall season in general, for others it’s the dreaded ‘must do’ dessert on the table, often...
“It’s a miracle of fat and flavor!" That's the passion with which Chef Cara Tannenbaum welcomed our recreational class to the wondrous world of butter. After explaining how many students make butter...
Pooja Jhunjhunwala's (Pastry & Baking ‘16 and Cake Decorating ‘16) culinary journey has taken her across the world — which is why she's also known as The Global Vegetarian. With hundreds of thousands...
There’s a myriad of reasons for wanting to open a restaurant. For some, it’s years of hosting dinner parties or bringing dishes to potlucks and having everyone insist they should “do it professionally...
My goal every time I met with a prospective student was to help them create a strategy that would get them to their end goal — this could be a specific job they have dreamed of forever, or it could be...
I was one of the lucky ones in that my first professional job was here at The Institute of Culinary Education. I knew as I walked down the halls of the school for that first interview that this would...
Nearly thirty educators from across the tri-state area joined our admissions staff for a firsthand look at ICE’s unique brand of culinary training. Over the course of the night, the counselors learned...
