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 —

{"preview_thumbnail":"/sites/default/files/styles/video_embed_wysiwyg_preview/public/video_thumbnails/RBOHTNZbgXs.jpg?itok=CZtdXyVz","video_url":"https://youtu.be/RBOHTNZbgXs ","settings":{"responsive

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

As any chef will tell you, knife skills are equally crucial. That’s why ICE and Wüsthof are combining over four decades of culinary technique and 200 years of craftsmanship to roll out a new video

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

Though she never imagined she would find herself practicing her passion for pastry on a daily basis, one visit to ICE convinced this former anthropologist and recreational baker to enroll in ICE’s

It also signals ICE’s continued commitment to finding the next generation of culinary and hospitality talent. Launched in 2015, the first #CULINARYVOICE Scholarship Challenge was a roaring success

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