Explore All Plant-Based Culinary Arts

Result (131)
fruits and vegetables
Plant-Based Culinary Arts

Demystifying Dietary Guidelines with ICE's Director of Nutrition

Chef Shenarri Greens at Cadence
Alumni

ICE Alum Shenarri “Greens” Freeman Opens Vegan Soul Food Restaurant

blueberries
Plant-Based Culinary Arts

Breaking Down Brain Food

Khai Fah Chong in class
Plant-Based Culinary Arts

Health-Supportive Culinary Arts for Chefs Abroad

adaptogenic chaga and maca powders
Plant-Based Culinary Arts

All About Adaptogens

Beetroot and Carrot Rasam
Culture

How to Make Rasam

wild rice and nasturtium pancake
Tips & FAQs

How to Use Nasturtium Leaves, Flowers and Shoots

mushroom varieties on a marble table
Tips & FAQs

Mushroom FAQs (Including "Are Mushrooms Good For You?")

Coconut oil, a butter alternative, melts in a stainless steel pot
Plant-Based Culinary Arts

Butter Alternatives

Chia pudding in Health-Supportive Culinary Arts class
Plant-Based Culinary Arts

Cooking for Health and Wellness Clients

ICE culinary class with Chef Roger.
Tips & FAQs

The Culinary Student’s Playbook: Mastering the Basics Before Day One

Sunflower Butter and Miso Tsukemen with Marinated Mushrooms and Soba Noodles

Tsukemen and Soba with Five Types of Mushrooms

No-Bake Sweet Salty Chocolate Tart
Recipes

No-Bake Sweet-Salty Chocolate Tart

Brazil nuts, pistachios and walnuts
Culinary Arts

Nut and Seed Sources of Plant-Based Protein

Chef Abbie Gellman, MS, RD, CDN
Alumni

This ICE Alum Uses Her Culinary Diploma as a Registered Dietitian

quinoa and treviso

Feel Good Food: Quinoa Salad and Avocado

Wild Salmon with Citrus and Chickpeas
Recipes

Feel Good Food: Wild Salmon with Citrus and Chickpeas

Roasted Acorn Squash with Omega Seeds
Recipes

Feel Good Food: Roasted Acorn Squash with Omega Seeds

Semolina pasta
Alumni

How a Career Changer Followed Her Heart to Pasta Production

Bruleed Grapefruit Salmon with Cauliflower-Cilantro Puree
Recipes

Bruleed Grapefruit Salmon with Cauliflower-Cilantro Puree

Chef Missy Smith-Chapman
Alumni

Meet Health-Supportive Culinary Arts Lead Chef Missy Smith-Chapman

Roasted Root Vegetables with Hazelnuts, Cilantro and Garlic
Recipes

Food for Boosting Immunity and Calming Nerves

Balsamic-Lime Marinated Mushroom Tacos with Radish Slaw
Recipes

Brighten Mushroom Tacos with Balsamic-Lime Marinade

Baking conversions day in HSCA
Pastry & Baking Arts

Baking Swaps: How to Switch Sweeteners Without Ruining Your Recipe