FAQs | Institute of Culinary Education

Explore All FAQs

Result (222)

Culinary class with the dishes they cooked.

Culinary School Advice: 5 Tips for Future Students (From a Former Student)

Padma and Anthony

ICE Alum Anthony Jackson's Career as Padma Lakshmi’s Chief of Staff

Chloe Zale at ICC

Weeks 9 and 10 of Culinary School: We Are Family!

Bobby Flay

Culinary Spotlight: ICC's Trailblazing Alumni

Culinary Arts students cook at ICE

How Do You Become a Chef and How Long Does it Take?

A chef demonstrates knife skills with vegetables

Cooking Certificate vs. Diploma Programs

Braised Beef Cheek, Pear and Saffron Puree, Glazed Parsnips, Parsnip Chips

Braised Beef Cheeks

Josue Mendez's last day of class

Remembering ICE Alum Josue Mendez

Rolled kimbap

Kimbap: Colorful Korean Rolls Fit for a Picnic

International Culinary Center flag in Soho

ICE Announces Agreement with International Culinary Center

Bitter ingredients

Why Your Food Needs Bitterness

Los Angeles campus entrance

Our Los Angeles Campus is Reopening

Aaron Beasley poses among cheese wheels in Modena, Italy

From ICE Scholarship to Italy and Beyond

Toques in Black

10 Books by Black Authors That Every Culinary Professional Should Read

magazines

Three ICE Alumni Thriving in Food Media

Adrienne Cheatham's private chef dish

Business of Food/Wine

Adrienne Cheatham's Path to Private Cheffing

Red Rooster Chef Marcus Samuelsson

Marcus Samuelsson on His Most Important Work Ever

Agnolotti pasta at ICE

Four Pasta Shapes to Practice

Management students in class at ICE

Business of Food/Wine

Why Culinary Business Training Can Cure the Industry's Vulnerability

Airbnb Experiences

Business of Food/Wine

Discover Top Gig Economy Apps for Chef Work

Meryl makes pasta

Meryl Feinstein’s Path to Pasta Social Club

Chef Abbie Gellman, MS, RD, CDN

This ICE Alum Uses Her Culinary Diploma as a Registered Dietitian

Restaurant & Culinary Management students work online.

ICE’s Management Programs Convert to Virtual Learning