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

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

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, we’re diving deep into the world of

With the three-star category remaining the same as last year (including Eric Ripert's Le Bernardin, where ICE alum Orlando Soto is the Executive Pastry Chef), and the two-star category gaining two new

At its core, pumpkin spice — or pumpkin pie spice — is a blend of ground cinnamon, nutmeg, ginger, clove and allspice. “I love pumpkin spice,” says ICE New York’s Lead Recreational Chef-Instructor