Culinary Arts

It was all I could think about. To curb the insanity, I find myself trying to recreate the experience. I made and ate those French snowballs every day for two weeks until I couldn’t stand them anymore

What sets Scharffen Berger apart is Scharffenberger's attention to detail at every step of the chocolate-making process from working with farmers, to selecting the finest, rarest beans to blend. In

Twenty-two scholarships worth a total of $47,000 were awarded to women who are pursuing careers in the food industry. Four ICE students were among the young culinary professionals recognized. Culinary

The food line was launched this week at the Fancy Food Show in Washington, DC and included BAO Raw Slaw, BAO Raw Hot Sauce, and BAO Raw K’Chup — all raw, live, fermented, probiotic, vegan, gluten-free

For over 20 years, the National Student Leadership Conference (NSLC) has invited a select group of outstanding high school students to participate in its fast-paced, high-level and interactive summer

Chef Sam works on a small plot of land in New Jersey, growing food for local chefs. But another ICE Chef also grows food on his own little section of land. Culinary Arts Chef Instructor Herve Riou is

Sarah Simmons started out with a mission to convert non-believers into grits enthusiasts by serving meals featuring her favorite grits recipes. The project quickly evolved into an underground supper

While, in my previous school experience, summer break meant at least two months off, this time, it means the first week of July off. Beggars can’t be choosers, right? We’ve been doing so much in

Since then, they have both been working hard trying out different techniques and methods here at the Institute of Culinary Education. Last week, Chef James tried out some those new techniques on steak

It’s so hot and humid that there are only two good things to do: swim and eat ice cream. I guess I should make that three things; I can’t forget Chick-fil-A. Yes, Florida, you have a special place in

They took their “grown-up meals made with limited resources” approach to the culinary class and came back with a whole new set of skills. As newly minted experts (we just published our first cookbook

ICE President Rick Smilow sits on the Board of Directors for the organization which collects excess food from all segments of the food industry, including restaurants, grocers, corporate cafeterias