In October, my wife and I were vacationing in Italy and had the chance to visit Urbani’s birthplace in the small town of Sant’Anatolia di Narco, which is near Perugia, in the Italian province of...
In many of ICE’s programs, after on-campus training ends, an industry externship is planned. These externships are completed around the United States, most frequently near our campuses in New York and...
A native New Yorker with Brooklyn roots, he grew up in a household where cooking and vegetable gardening were some of his parents’ passions. In his teens and 20s, Michael’s passions were artistic, but...
The first book, “ Korean Home Cooking: Classic & Modern Recipes” is from Chef Sohui Kim (Culinary/Management, ‘02) who owns The Good Fork and Insa with her husband, Ben, in Brooklyn. Sohui told me...
Based on its geographic location and history, the influences on Finnish cuisine come from the east and the west. From the west (western Europe and Scandinavia) come dishes and ingredients like pickled...
The United Nations Environment Programme “waste facts” include: In the United States, 30-40% of the food supply is wasted, equating to more than 20 pounds of food per person per month. Nationally...
If you’re looking for an annual gathering of food editors, authors, recipe developers, food bloggers, test kitchen executives, culinary entrepreneurs, journalists and culinary experts, this is your...
ICE has admired and supported STREETS' efforts since the organization's inception in 2009. Based in Hoi An, Vietnam, STREETS provides culinary and hospitality career training to poor and disadvantaged...
In 2013, Chef Rachel Yang’s Seattle restaurant Joule ranked 9th on Bon Appétit’s “Best New Restaurants” in America list—an honor that was soon followed by a spot (two notches up) on Seattle magazine’s...
The organization, founded in 1987, boasts more than 3,000 members in 32 countries, ranging from chefs and culinary instructors to food media professionals, cookbook authors, culinary entrepreneurs and...
A letter from ICE President and CEO, Rick Smilow: Last night in San Francisco, ICE took home the International Association of Culinary Professionals Award of Excellence for “Cooking School of the Year...
Thomas and Chris worked and cooked together at three NYC restaurants in the 80's: La Reserve, Raphael, and Rakel. On Friday evening September 7, ICE hosted Thomas Keller, one of Americas most admired...
