Executive Chef and Co-Owner of famed New York City restaurant Le Bernardin Eric Ripert recently stopped by ICE’s New York campus to talk about his latest book, "Seafood Simple," his approach to recipe...
In less than 10 years, Chef Orlando Soto has gone from the kitchen classrooms at ICE, where he attended both the Pastry & Baking Arts program and the Restaurant & Culinary Management program, to...
At the annual ICE Cuisine Course in France, which I have been running for almost 20 years, we have built croquembouches at a pastry shop, La Duchesse Anne, in Saumur. All ICE culinary and pastry...
Pooja Jhunjhunwala's (Pastry & Baking ‘16 and Cake Decorating ‘16) culinary journey has taken her across the world — which is why she's also known as The Global Vegetarian. With hundreds of thousands...
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....
I was one of the lucky ones in that my first professional job was here at The Institute of Culinary Education. I knew as I walked down the halls of the school for that first interview that this would...
Home kitchens are often the place where friends and family gather to tell stories and make memories. Here are some of the top stories we took from our kitchens that we wanted to share with you. Four...
The Chocolate Lab’s origin story dates back nearly nine years when ICE began to outgrow its New York campus on West 23rd Street. The initial seed of an idea — perhaps carving out a small corner of a...
Our menu of cooking, baking, health-supportive cooking and wine classes for July and August is available for registration online at recreational.ice.edu, featuring some of our most popular classes...
Patients often ask us what they can eat and what to avoid. Is there bad food? The answer is yes, there certainly are bad foods: Think of certain berries or mushrooms containing toxins that are...
Named for its resemblance to the famed snow-capped peak straddling the border of France and Italy in the Alps, the dessert likely has its origins in the latter, but it has been embraced as a staple of...
I certainly sought out quality, flavor and functionality in the chocolate I chose to work with, but beyond that, I would have to admit I gave little further thought to where it came from, how it was...