Culinary Arts

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

culinary students learning how to fabricate fish

6 Crucial Career Tips for Young Cooks

In my personal experience as a chef, the public’s growing interest in food has created professional opportunities that I never imagined when I started cooking in 1996—from appearances on competitions

Career Fairs at ICE

6 Tips for Conquering Career Fairs

This fall, ICE hosted the biggest career fair in our 39-year history. Employers from virtually every sector of the food and hospitality industry were on hand, hungry to fill their openings with fresh

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

ice cream from Montreal

Sweet Spotting in Montreal with Chef Victoria Burghi

As a pastry chef, I’ve always enjoyed exploring the food scene of a new city—in particular, learning about new styles of sweets. So I was thrilled to visit Montreal this summer and to learn about the

Tarte Croustade — praline cream

From the ICE Pastry Labs—The Art of Experimentation with Chef Michael Laiskonis

During his eight-year tenure as Executive Pastry Chef for Le Bernardin, ICE Creative Director Michael Laiskonis was often praised for his innovative desserts. Yet, while he was given a good deal of

kneading dough for bread

Sweet Surrender

While the raw ingredients are often (though not always) less costly in a pastry kitchen, there is far less room for slip-ups. Errors in measurement, adding ingredients in the improper order or even

tacos from tacolicious

From Editor to Entrepreneur: Meet ICE Alum Sara Deseran

What sparked your decision to attend culinary school? I was working in lowly position in publishing at Weldon Owen, a company that packaged books for Williams-Sonoma. I'd started working there because

cookbook on a desk

So You Want to Write a Cookbook? Part IV: Getting Down to Work

Determine Your Deadlines First and foremost, meet with your editor to find out your strict deadlines, since your publisher will want to see certain parts of the book earlier than others. They’ll also

The Jets Cooking School powered by ICE

Get Ready to Kick Off Season Two of The Official New York Jets Cooking School

After a sold-out 2013 season, ICE and the NY Jets are proud to announce Season 2 of our exclusive gameday cooking classes. Step up your tailgating skills with lessons from ICE’s team of all-pro chefs

The cookbook In A Nutshell

Toasting to ICE's Nutty Professors: In a Nutshell Cookbook Launch

Nuts are exactly what Assistant Dean of Students, Cara Tannenbaum, and Director of Education, Andrea Tutunjian, have had on the brain for the past seven years, all leading up to the recent release of

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