Culinary Arts

variety of pickles made during pickling workshop at ICE

The Ultimate Course in Pickling at ICE

On October 3rd, Shamus Jones, founder and “executive briner” at Brooklyn Brine, will be at ICE to dive deep into the vats of vinegar with students in his one-day workshop, The Modern Pickle

close up of seed starters growing in farm one hydroponic lab in nyc

Cultivating Innovation with Hydroponics

The garden gives ICE culinary students access to the freshest herbs and produce, plus the opportunity to take part in the latest urban agriculture trends. By instilling in students the importance of

lauren jessen culinary arts and culinary management student institute of culinary education

4 Tips for Time Management from a Culinary Arts + Culinary Management Student

Once my Culinary Arts program ended, I had one month left of my management classes. The catch? I had just two weeks until I had to start my externship in a fast-paced NYC restaurant. This meant I had

Jess McCain is a culinary arts career changer in New York City

Discovering Asian Cuisines

When classes began and we started cooking our way through different regions, I was exposed to numerous different styles and flavors of the world. Initially, I was still fixated on the French—the

ICE Instagram contest

ICE PRO STUDENTS: INSTAGRAM AND WIN

We’re inviting ICE students to show us your kitchen masterpieces (and the flops because, hey, those are insta-worthy, too!) and win prizes in our monthly #ICEProStudentPhotoContest! Career students

Chef cutting fresh homemade pizza in professional kitchen in New York

8 Tips for Elevating Your Homemade Pizza Game

To master this very essential life skill, I took the Homemade Pizza course with Chef Sue Gonçalves last Saturday at the Institute of Culinary Education. We measured, we mixed, we stretched (the dough)

cover of epicurean book

Readable Feast: "The Epicurean" Cookbook

By the middle of the 19th century, Delmonico’s was considered to be the greatest restaurant in the United States. To put it in perspective: the way we think of Thomas Keller’s French Laundry today is

Chef David Waltuck

James Beard Award-Winning Chef David Waltuck Joins ICE

Growing up in the Bronx, no one in Chef David’s family worked in the restaurant industry. In fact, as he explained, “Food in my home was not a big deal.” For Chef David, however, a passion for food

Chef David Waltuck

Chef David Waltuck Joins ICE Team as Director of Culinary Affairs

The Institute of Culinary Education welcomes award-winning David Waltuck as Director of Culinary Affairs Chef David has enjoyed an illustrious culinary career. During his 30-year tenure as executive

Mentor Competitions at Institute of Culinary Education

Keller, Boulud and More at ICE for Prestigious Ment’or Competitions

The judges panel was a veritable "who's who" of the country’s top chefs, including: Daniel Boulud – Chef/Owner, Restaurant Daniel, DINEX Group, 4-time James Beard Award winner, including "Outstanding

Chef James Briscione speaking at TEDxWarsaw

ICE Goes International: TEDxWarsaw

When that idea is something you have been crafting, developing and refining for years, that invitation can be the ultimate validation. Of course, as soon as I accepted, the panic and nerves set in. I

Chef James Briscione of the culinary director of the institute of culinary education

Career Advice 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

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