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

Native to Japan, chazuke, or ochazuke, is a dish in which hot tea or dashi is poured over a combination of cooked rice and a smattering of other ingredients including nori, salmon and various pickled

When it comes to a barbecue, burgers are almost always part of the equation. But when it comes to burger style of choice, which camp do you fall into: smash burger or restaurant-style? In honor of

Update: Chef Shant announced in an Instagram post that he is competing in season 23 of the TV show Hell's Kitchen, with the first episode airing September 26. We at ICE are so proud of him and cannot

She insists her whole career has happened by accident. “I didn’t plan anything,” she says. “I didn’t plan to work at [Charlie] Trotter’s. I just found a love for restaurants.” The pressure was

And for good reason — intentionally burnt at a high heat to provide a contrast in flavors, the end result of this Basque cheesecake recipe is similar to that of a soufflé (read: rich and gooey). It’s

From Michelin-starred glamour shots in Manhattan to food halls in Queens, the list features a variety of restaurants, like Michael Anthony’s Gramercy Tavern mainstay (where Pastry & Baking alumna

The daughter of a Black man and a white woman, Chef Adrienne grew up in Chicago’s Hyde Park, a culturally diverse neighborhood due south of the city center. Her mother worked front-of-house at local

“What’s really nice about plants is that they are pretty much a blank canvas for you to work with,” Chef Olivia says. “So from a chef’s perspective, it’s very fun.” Chef Olivia’s blank slate includes

A native of Croton-on-Hudson, New York, just north of the five boroughs, Chef Joshua recalls that, family nights out typically meant heading to whatever local red sauce eatery was currently poppin’

The Institute of Culinary Education has teamed up with GrowNYC for a monthly series highlighting a seasonal ingredient at the farmers’ market. And this month — just in time for winter squash season —

Thanksgiving week is here, bringing forth endless to do (and grocery) lists to the masses. ICE New York’s Culinary Arts Chef-Instructor, Chris Arturo, goes whole hog for the holiday, leaning into the