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...
If your Instagram algorithm is at all attuned to hot new restaurants in New York City, you’ve probably already seen dozens of photos of the salmon en croûte from Chef Markus Glocker’s hit restaurant...
After a family trip to an orchard in New York’s Hudson Valley, ICE New York’s Lead Chef & Operations Manager, Joshua Resnick, found his cup runneth over with apples. So he did what any good chef would...
Hospitality careers can be extremely rewarding, as well as lucrative, for those who are drawn to the industry. “A hospitality career demands dedication, hard work and a genuine love for serving others...
Chef Marc, whose restaurants include Vetri Cucina, Osteria and Pizzeria Vetri, has a straightforward approach to business: risk equals reward. While attending music school, Chef Marc worked the line...
