Culinary Arts Lead Chef-Instructor Cyril Kabaoglu learned this pommes aligot recipe while working in the French Alps. “That was a very popular dish. We would make it about 40 times per service. So I

“Lunar New Year is about bringing family together, celebrating life, prosperity, good health and good wealth,” Culinary Arts Chef-Instructor Alan Kang says. “Usually, most of the food has some kind of

In the demo kitchen of ICE’s New York campus, Lead Chef and Operations Manager Joshua Resnick and Culinary Arts student Parker Elliott were tasked with creating a unique entrée of their choice from a

Butchery runs through the Flannery bloodline. Third-generation butcher, Katie Flannery, has continued the family legacy and is considered by her peers to be a “rare breed” in the industry. “My

Betsy didn’t know she wanted to become a chef at first; however, a series of life experiences led her on a journey into the kitchen, where she feels herself and most at home. Coming from a family that

Dallas native Michael Kerner fell in love with food at a young age while cooking with his parents, especially his dad. Thinking it was more of a hobby, Michael studied real estate finance at Southern

Sam loved cooking from a young age. A native Angeleno and an explorer of all cuisines, he describes that some of his favorite childhood memories took place around his family’s dinner table. With an

Tanya thrives off of a busy schedule. Leaving behind a demanding corporate job as a manager to pursue a lifelong passion by attending culinary school, Tanya has proven that she can excel at anything

Although Genna has found her true calling in the culinary industry, she admits it didn’t come to her immediately. "Right after high school, I went to art school in San Francisco, and I quickly learned

Because of the pandemic's impact, restaurant owners had to reconsider their business models and strategies, adapting to fit the new demands and restrictions in place. Some transformed dine-in

From a young age, Kenna knew that she wanted to pursue a career in culinary arts; however, she never imagined that her experiences would lead her to where she is today. Kenna had the realization she

When it comes to chapulines—Mexican fried grasshoppers—the expression “don’t knock it ‘til you try it” couldn’t be more relevant. The grasshoppers are commonly eaten in Mexico and other parts of