Could chefs lead the charge in the effort to save our planet? Chef Alex Atala certainly thinks so. The Brazilian chef’s commitment to his native cuisine goes beyond cooking delicious food and is well

Nuts are exactly what Assistant Dean of Students, Cara Tannenbaum, and Director of Education, Andrea Tutunjian, have had on the brain for the past seven years, all leading up to the recent release of

Fragrant, flavorful and thoroughly satisfying, Chef Instructor Michael Garrett's recipe is an example of how some things are perfect just the way they are. With broken rice in cooking, he recommends

Take fish sauce, for example. The 2,000-year old staple of asian cuisine was recently upgraded to "it" condiment, but how to improve upon something with that kind of history? Enter Chef James

Now more than ever, technology is setting new standards for how we cook, and ICE alumni are the ones leading the charge. In particular, Florian Pinel, IBM Senior Software Engineer and a graduate of

We caught up with Zac to discuss life after ICE and ask for any advice he may have for current students! What were you doing before you enrolled at ICE? Was there something that sparked your decision

With a resume that includes positions like food stylist, recipe tester and private chef, Valerie is an inspiring example of how culinary school graduates can craft a unique path to success in the food

In light of the tour, ABC News turned to chefs across the nation, including ICE's own Director of Culinary Development, Chef James Briscione, to develop iconic Nutella desserts that celebrate the