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

ICE also celebrates growth, with 67% more graduates this year than just five years ago in 2019. The newest generation to enter the hospitality industry has completed at least one of ICE’s diploma or

When it comes to pan design, there’s a method to the madness. A sloped pan, or sauteuse, is optimal for sautéing as the pan allows heat to escape quickly and offers quicker cooking times. A sautoir

This post was originally written in 2020 by Tracy Wilk, ICE's former Recreational Program Lead Chef. Zac graduated from ICE's Pastry & Baking Arts program in 2006, was part of Bouchon Bakery's opening

For example: Cilantro, yes or no? Roast or braise? Dessert or cheese course? One recent topic of conversation was regarding favorite potato preparations. For ICE New York’s Assistant Dean of Students

On this episode of Epicurious' 4 Levels videos, Lead Chef and Operations Manager Joshua Resnick takes his tots to new heights. First, he forms them out of a confit pommes pave, then fries them in duck

The South of France is “also home to stone fruits like cherries, peaches, apricots and prune plums,” he says. “So that’s typically the fruit we would see inside the classic clafoutis.” Chef Michael

Among them, ICE alumna Mary Attea, Executive Chef of one-Michelin-starred The Musket Room, was nominated for Best Chef: New York State. A graduate of ICE’s Culinary Arts program in 2011, Chef Mary

In our latest partner video with Zwilling, Chef Kierin demonstrates the difference between stirred versus baked custards by way of dark chocolate bread pudding topped with a salted caramel crème

Do you know that sloped versus straight-sided pans offer two completely different styles of cooking? A sloped pan, or sauteuse, is optimal for sautéing as the pan allows heat to escape quickly and

While delicate soufflés may seem like an impossible feat of physics and chemistry, this classic chocolate soufflé recipe from Chef Nick Malgieri, former Director of Pastry & Baking Arts Programs at

“Knife skills have a lot to do with your end result,” says Culinary Arts Chef-Instructor, Chris Arturo. Over the course of five lessons, Chef Chris breaks down the basics (while literally breaking