Culinary Arts

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

The externship , which provides real-life restaurant experience for Institute of Culinary Education students, is the final piece of the educational puzzle. After completing all of the kitchen

“You cannot believe how happy we are to be back here live in Chicago,” remarked Fred Seegal, the James Beard Foundation’s Chairman of the Board. “I’m extremely proud of all the things that we’ve

“While a lot of people think of grilling as a technique that anyone with a beer in their hand can do after sitting in the sun all day, it actually involves a lot of finesse and understanding about how

Fair warning: Chef Barry Tonkinson's recipe for pork belly with petits pois à la Française, or French-style peas, calls for the peas to be shelled before cooking. While peeling the skins off peas is

In many of ICE’s programs, after on-campus training ends, an industry externship is planned. These externships are completed around the United States, most frequently near our campuses in New York and

These ICE graduates are receiving national recognition from one of the most prestigious culinary organizations, the James Beard Foundation, despite the uncertainty the restaurant industry has faced in

The Institute of Culinary Education now offers online culinary classes, designed to provide you with a world-class culinary education from the convenience of your own kitchen. The Online Culinary Arts

Matteo worked as a host at a local restaurant in high school but never thought about working in kitchens as a career. “I never even looked at the kitchen to be honest,” he says. So after never

In the demo kitchen of ICE’s New York campus , Lead Chef and Operations Manager Joshua Resnick and Culinary Arts student Parker Elliott were tasked with creating a unique entrée of their choice from a

Butchery runs through the Flannery bloodline. Third-generation butcher, Katie Flannery, has continued the family legacy and is considered by her peers to be a “rare breed” in the industry. “My

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