Culinary Arts | Institute of Culinary Education

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A pastry chef kneads dough to make bread.

Why We Wait: A Defense of Food That Takes Time

Pinsa Cappricciosa is served at Camillo in Brooklyn. Photo by Raffaele De Vivo.

Say Ciao to Pinsa

Tomatoes overflow from a bin.

Health-Supportive Culinary Arts is Coming to Los Angeles

Students learn to taste olive oil at ICE Los Angeles.

The Golden State’s Liquid Gold

Chef Barry demonstrates pro plating with holiday food.

Pro Plating Tips for Holiday Hosting

A turkey rests after cooking.

Thanksgiving 2018: Pro Advice from ICE

Dee Gomez is studying culinary arts at ICE's Los Angeles campus.

It’s the Small Moments That Have the Most Impact

A platter of jamon iberico is served.

Spain’s Prized Ham: Jamón Ibérico

APL Restaurant specializes in steak in Los Angeles.

A Prime Time for Dry Aging

Binchōtan charcoal provides chefs with a stable, high heat source.

Cooking with Charcoal

Mashed potatoes are served with salt on the side.

Salt and Pepper

A person reads a recipe.

Back to School with the Latest Cookbooks by ICE Alumni

Dragonfruit

Get to Know Exotic Fruits

Maki Yazawa prepares chicken in an ICE LA Culinary Arts class.

Learning a New Language at Culinary School

Why a Career in Public Health Inspired Me to Go to Culinary School

Why a Career in Public Health Inspired Me to Go to Culinary School

Chicken & Mushroom Burger with Strawberry Ketchup (c) Andrew Purcell

This Cookbook Has Flavor Pairings Down to a Science

ICE Welcomes the 40th Anniversary IACP Conference

finished individually sized pies cooling on sheet pans

Why 'Simple French Food' is a Must-Read for Chefs

ingredients to make homemade gin without a still

The Best Kitchen Gadget for DIY Gin

view of table with plates of pears grapes basil coconut and seeds

Health On the Line