Watch as Chef Sabrina Sexton, ICE’s Culinary Arts program director, uses a range of Wüsthof blades to fillet a beautiful red snapper. Check out our tips below, outlining the technique, then head to

They look simple, but don’t skip these essential skills — mastering these cuts will make you a better, more efficient chef, as you use them again and again for mise en place and more. {"preview

ICE President Rick Smilow welcomed 600 proud family and friends to share in the ICE graduates' accomplishments. Rick noted the diversity of the students, who represented all of ICE’s career programs —

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A beautifully plated, delicious dish often seems incomplete without at least a hint of greenery. But selecting herbs to adorn your dish is only half the battle — the other half is prepping them. Chefs

ICE’s light, airy facilities overlooking the Hudson River make it a unique and inspirational learning environment. Zac Young, ICE graduate and Pastry Director of Craveable Hospitality Group, said, “It

Recently I had the opportunity to travel to Brazil with my wife, Brooke, and our two kids. We spent two weeks immersed in the food and culture of Bahia, a state in northeast Brazil on the Atlantic

We asked Rachael Pack, cook editor of The Daily Meal , how ICE was chosen as the best culinary school in America. Having gone to culinary school herself, Rachael had been through the process of

Where does brittle come from? Brittle is a Southern treat that is enjoyed mostly around the holiday season. Though it’s not exactly clear when the first brittle was created, one legend says that a

Nowadays, the recent ICE grad and former reality TV star is thinking about a different kind of star. “I owe so much to ICE because I do want to be a Michelin-starred chef and before I didn’t really

“I’ve been drawn to the kitchen from a very young age,” said Dom. “Culinary school was a natural fit.” Dom’s Culinary Arts degree from ICE gave him the fundamental tools for thriving in the kitchen

Before she was customizing nutrient-dense menus for sick patients — and even before she worked in some of NYC’s top kitchens — Pnina’s circumstances were just like the average ICE student. Raised by a