FAQs | Institute of Culinary Education

Explore All FAQs

Result (222)

live lobster and knife

Back to Basics

Pastry & Baking Arts

Beyond Flavor: The Science of Butter

california farm to table dish made from chez panisse cookbook

Books That Matter: California Cuisine

chef sam kadko

An Appetite for Knowledge

pastry chef dalia jurgensen

A Pastry Chef's Savory Start

pate a choux

Pastry & Baking Arts

Pâte à Choux

culinary student laura denby

How to Choose Your Externship Site

stack of cookbooks

A Summer Reading List for Chefs

pastry made by Chef Richie Capizzi restaurant

The Pastry Prodigy: Chef Richard Capizzi

chef cooking using a dutch oven

Ready for the Real World

Clarisa Martino

Clarisa Martino: The Sweet Genius Behind Bobby Flay

pastry student piping cream into a doughnut

Facing Your Fears

array of spices like cinnamon and ginger

Life as a Culinary Student: Foreign Flavors

culinary student laura denby

Choose Your Own Path

colorful pile of macarons

Pastry & Baking Arts

The Singing Baker

students learning to filet and cook fish

Cook Smarter

culinary management student and teacher

Business of Food/Wine

Life as a Hospitality Management Student: A Passion for Service

father and daughter at culinary school graduation

The Graduation Assignment

Culinary arts student making sausage

Is a Career in Food Right for You?

berries at a farmer's market

Creative Direction

pastry chef jenny mccoy

Pastry & Baking Arts

A Guide to Growth: How To Go from Culinary Student to Professional Chef

sweetbreads dusted with fennel

Recipes of Iconic Chefs