A bottle of olive oil pours into a glass bowl surrounded by green olives

Key Ingredient: Olive Oil

Having previously offered a deep dive on our other favorite fat, butter, here we get into the nitty gritty when it comes to one of the most versatile cooking fats: olive oil. Marisa Bloch, General

Chef Shawn Matijevich in his navy uniform

Chef Shawn's Life Lessons from the Navy & the Kitchen

Many armed services veterans find careers as cooks and chefs after their military service. In fact, one of the oldest culinary schools in the country was founded after World War II as a training

grana padano

Fundamentals of Cheese: The Difference Between Parmigiano-Reggiano, Grana Padano and Pecorino

Italy has no shortage of firm, salty cheeses that have numerous culinary applications. They can be nibbled on their own, grated on top of pastas and salads or used to add texture and umami to soups

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Considering Front of House? How I Used My Culinary School Education Outside of the Kitchen

A public service announcement for anyone who needs to hear it: working as a restaurant server does not amount to failure after attending culinary school. On the contrary, servers who have culinary

oysters

A Deep Dive Into Oysters with Patrick McMurray

In the first five minutes of my culinary externship, I was asked to shuck oysters. (We’re talking oysters on the half-shell that would be whisked from my newly occupied station to a table in the

Thick slices of cheddar cheese

Fundamentals of Cheese: Understanding Cheddar

Cheddar cheese is the second-most consumed cheese in the U.S., just behind mozzarella. Despite it being our go-to cheese for nachos, burgers, grilled cheeses and homemade cheddar cheese sauce for mac

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Charcuterie 101

If cheese is milk's attempt at immortality, the same can be said for charcuterie and meat. The term “charcuterie” comes from the French term chair cuit, which literally translates to “cooked flesh,”

A piece of white cheese with a cheese rind on the outside sits on a piece of brown wood

Fundamentals of Cheese: Understanding Cheese Rinds

The short answer to that question is, yes, you can eat the rind — any and all of them. If you’ve ever taken a cheese class, you may have already heard a certain chestnut that cheese instructors,

fundamentals of cheese

Fundamentals of Cheese: 5 Major Cheese Styles Every Chef Should Know

I recall an early lesson on product recognition from my own ICE curriculum, which involved tasting a wide range of fresh and cultured dairy products, including a number of different styles of cheese.

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ICE Alum Drew Johnson on Externing at a Brand New Restaurant

The externship, which provides real-life restaurant experience for Institute of Culinary Education students, is the final piece of the educational puzzle. After completing all of the kitchen classroom

summer-grilling-oysters

7 Surprising Ingredients You Can Grill

“While a lot of people think of grilling as a technique that anyone with a beer in their hand can do after sitting in the sun all day, it actually involves a lot of finesse and understanding about how

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ICE’s 2022 Commencement Welcomes Speakers Jacques Pépin, Mary Attea and Shenarri Freeman

The term “commencement,” while marking the end of the educational journey, is a word that actually means “beginning.” For many ICE graduates, it is the beginning of their professional future, with all

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