Hot, melty, gooey cheese all to be devoured with a crusty baguette — there may not be anything better to a piping hot pot of cheese fondue. (I know ICE’s marketing team would specifically like a

The professional kitchen has always been an environment where women have fought for their place. Through many incredible female mentors, progressive kitchen environments and legal protections put into

Olivia Roszkowski Culinary educator, recipe developer, chef and Brooklyn native, Olivia Roszkowski is no stranger to the plant-based lifestyle. A graduate from the Natural Gourmet Institute, Chef

“I gravitate toward drink cocktails that feature dark spirits during the holiday season, especially those with a smoke element,” says Anthony Caporale, ICE’s Director of Spirits Education. “I also

No matter which way you dip it, chicken tenders are one of the ultimate bar comfort foods. On this episode of Epicurious’s Four Levels, Lead Chef & Operations Manager Joshua Resnick elevates his

The leaves are turning, the air is crisp and we're breaking out our finest flannel — we're in the throes of autumn. To celebrate the season, Lead Chef & Operations Manager Joshua Resnick is falling

And because eggs can act as a blank slate, there are a myriad of ways to take the humble deviled egg to the next level. Just ask ICE New York’s Lead Chef & Operations Manager Joshua Resnick. “At one

A native of Cabalantian, a town in the Pampanga region of the Philippines, Chef Rex moved stateside in 1990. He grew up doing a lot of cooking in his household — and still does, noting he has visitors

Colombian native Luisa Caicedo knew she wanted to be in the food business at a young age, cooking alongside her grandparents and mother on her family's farm. An ICE graduate of the Culinary Arts

Chef Marc, whose restaurants include Vetri Cucina, Osteria and Pizzeria Vetri, has a straightforward approach to business: risk equals reward. While attending music school, Chef Marc worked the line

Whether you’re a seasoned chef or a novice cook, chances are, you have an arsenal of cookbooks. But between the number of chefs writing tomes — and the number of cuisines out there — wading through

This new generation of culinary professionals have completed at least one of ICE’s diploma or associate degree programs, including Culinary Arts, Pastry & Baking Arts, Plant-Based Culinary Arts and