A plate with tiramisu.

Recipe: Chef Jürgen's Elegant Tiramisu

Being a classic Italian dessert, this “pick me up” (that is the literal translation from Italian) is a crowd pleaser and everyone will have a strong idea about how they like their tiramisu. The basics

A plated dessert of olive oil cake and seasonal berries.

ICE Launches New Video Series

In a recent article by the New York Times , writer Julia Moskin explores the art of plating's past and seven trending styles that are dominating the current food scene. "The post-plate era of fine

BBQ-Spiced Fried Chicken Tenders with Hot Honey

BBQ-Spiced Fried Chicken Tenders with Hot Honey

No matter which way you dip it, chicken tenders are one of the ultimate bar comfort foods. On this episode of Epicurious’s Four Levels, Lead Chef & Operations Manager Joshua Resnick elevates his

Harissa-spiced deviled eggs

Putting the Devil in Deviled Egg

And because eggs can act as a blank slate, there are a myriad of ways to take the humble deviled egg to the next level. Just ask ICE New York’s Lead Chef & Operations Manager Joshua Resnick . “At one

Rex Quizon is the chef and owner of Sisig in Los Angeles

Alumni Spotlight: Rex Quizon

A native of Cabalantian, a town in the Pampanga region of the Philippines, Chef Rex moved stateside in 1990. He grew up doing a lot of cooking in his household — and still does, noting he has visitors

Chef Luisa Caicedo's headshot

Behind the Scenes with Luisa Caicedo

Colombian native Luisa Caicedo knew she wanted to be in the food business at a young age, cooking alongside her grandparents and mother on her family's farm. An ICE graduate of the Culinary Arts

Chef Adriano Piazza smiles while standing in front of Pronto Cucina Italina

Alumni Spotlight: Adriano Piazza

“My culinary voice is education. I want people to understand food and understand what they eat, because, we are what we eat,” Chef Adriano says. An Institute of Culinary Education Los Angeles Culinary

Chef Shant Halajian smiles inside of his kitchen

Alumni Spotlight: Chef Shant Halajian

“I used to come home from school, first grade or second grade, and for me, my mom’s cooking is the epitome of cooking,” says Chef Shant Halajian, ICE alum and now Executive Chef of The Glenmark Hotel

A group of students smile at the ICE Los Angeles 2023 Commencement ceremony

ICE Los Angeles 2023 Commencement Recap

This new generation of culinary professionals have completed at least one of ICE’s diploma or associate degree programs, including Culinary Arts , Pastry & Baking Arts , Plant-Based Culinary Arts and

ICE students throw their toques in the air at ICE's 2023 commencement ceremony

ICE New York 2023 Commencement Recap

ICE also celebrates growth, with 67% more graduates this year than just five years ago in 2019. The newest generation to enter the hospitality industry has completed at least one of ICE’s diploma or

Bread pudding in a cast-iron pan

Recipe: Dark Chocolate Bread Pudding

In our latest partner video with Zwilling , Chef Kierin demonstrates the difference between stirred versus baked custards by way of dark chocolate bread pudding topped with a salted caramel crème

A chef in a white coat cooks on a stove with a stainless steel pan with sloped sides

The Difference Between Sloped and Straight-Sided Pans

Do you know that sloped versus straight-sided pans offer two completely different styles of cooking? A sloped pan, or sauteuse, is optimal for sautéing as the pan allows heat to escape quickly and

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