A relatively new holiday, Kwanzaa was created in 1966 by activist Maulana Karenga, Ph.D., right in the middle of the civil rights movement as a holiday specifically for African-Americans. The name

Chef Aarón Sánchez says food is a beautiful way to honor one's heritage and family legacy. On Sept. 14, he shared that passion for food culture with ICE students to kick off Hispanic Heritage Month

Rosh Hashanah, known as the Jewish New Year, is upon us. It literally means “head of the year,” and it’s a time when people of Jewish faith celebrate the creation of the world and welcome good luck

We partnered with JB Prince, a New York supplier of culinary tools and equipment for chefs and pastry professionals, to offer a variety of products and gift certificates as prizes for voluntary

Juneteenth is a day of celebration and reflection, commemorating American history, current events and the future. The amalgamation of “June” and “nineteenth,” recognizes when General Gordon Granger

“If you live in Oaxaca, in one of these little pueblos, Guelaguetza is a tradition that people do to live in community. Almost a bartering system,” she explained at a recent live event for ICE

The recent disturbing uptick in violence and hate against Asians and Asian Americans has prompted not only rightful indignance from our community but also a deeper examination into questions of our

In our Intensive Sommelier Training program, one of the things that becomes immediately clear to new students is the fact that a good amount of time will need to be spent outside of class to meet its

Because of the pandemic's impact, restaurant owners had to reconsider their business models and strategies, adapting to fit the new demands and restrictions in place. Some transformed dine-in

I teach and oversee ICE's wine education program called Intensive Sommelier Training, which is designed to prepare students of wine to consider a future in the beverage industry. While, as the course

Kitchens are always brimming with possibilities, and traditional Indian kitchens extend beyond feeding to healing. Growing up, it was very rare that we would go to a hospital for common ailments – my

In February 2021, she spoke with students at the Institute of Culinary Education via Facebook Live in honor of Black History Month. Here are a few of our favorite insights and pieces of advice from