berries at a farmer's market

Creative Direction

These Chopped!-style lessons, which culminate in an exam of the same format, have been among my favorite moments in the program. After months of following specific directions, I knew that having a

Lindsey Becker ICE alumni interview

Watch ICE Alum Lindsey Becker on "The Taste"

You wouldn't necessarily imagine a contestant who seeks to share a social mission with the world, a message about her own past struggles with an eating disorder and the healing she found in organic

chef mike garrett at the ICE - Jets cooking school

From Reinventing Harlem's Cuisine to Training Future Chefs

In 2011, Red Rooster received a rave two-star review from Sam Sifton in the New York Times, but its influence went far beyond great food. The restaurant, whose cuisine pulled from the ethnic

Turkey made at the institute of culinary education for Thanksgiving

Food + Football = The Ultimate Turkey Touchdown

There is no day when these teams’ talents combine more than on Thanksgiving, which is why we're wishing you a very happy holiday from ICE and our #GangGreen partners, the NY Jets. {"preview_thumbnail"

Thanksgiving meal recipe

Bold Holiday Flavors from Chef Anthony Ricco of Spice Market

ICE Culinary Arts alum Anthony Ricco leads the kitchen at Jean Georges’ Spice Market —which means infusing holiday classics with Southeast Asian flavors. Whether it’s chestnut-sausage stuffing with

sweetbreads dusted with fennel

Recipes of Iconic Chefs

After working through a seemingly endless array of techniques, our class has arrived at the point in our program where we spend five days crafting menus by five incredible chefs: Mario Batali, Daniel

President Rick Smillow and ICE at the bid against hunger

ICE Stands Out at NYC’s Biggest Fall Food Events

October is always an exciting time for food events in New York City, and this year, ICE was at the forefront of all the biggest gatherings. From the NYC Wine & Food Festival to StarChefs International

Vegetables in a grocery store

A Fresh Start at Cooking Light: ICE Alum Katie Barreira

Why did you choose ICE for your culinary education? After graduating from Bucknell University with a BA in English, I worked on the line at La Morra, a fine dining Tuscan restaurant in Brookline, MA

chef gerri sarnataro

Entrepreneur by Way of Italy

Growing up in suburban, middle-class Queens, it was easy for Gerri to fall in love with food. Her Italian-born grandfather owned a gourmet food store, so her family regularly feasted on such farm-to

food styling class at culinary school in new york

14 Food Styling Tips from Food52

Yet—however more appealing it may be—this approach to styling isn’t without its challenges. Narrowing your primary tools to good lighting, beautiful props and high quality raw ingredients makes a

vivian howard

Redefining Regional American Cuisine with ICE Alum Vivian Howard

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Tony Trincanello in front of La Roost' mural

The Pursuit of Hospitality: ICE Alum Tony Trincanello

What were you doing before you enrolled at ICE? Before enrolling at ICE, I had already been in the service industry for some time. I started out as a busboy at 16 in my uncle's restaurant, and by age

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