dom tesoriero

ICE Alumni Spotlight: Dom Tesoriero, Culinary Arts '05

“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

ICE Alum Pnina Peled

Cooking for a Cause — ICE Alum Pnina Peled

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

culinary student sharpening knives

Student Stories: From Guantanamo Bay to Brooklyn's Best Kitchens

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stack of plates in kitchen

The Essential Elements of Plating

Featuring contemporary plate styles from the Front of the House dinnerware portfolio, Chef Michael’s tutorial unveils the many ways chefs can express their creativity. {"preview_thumbnail":"/sites

Chef James Briscione is the culinary director of the institute of culinary education

VIDEO: 5 Must-Have Plating Tools

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chef demonstrating knife skills

VIDEO: Knife Skills, Three Ways

Core Knife Tips: The average cook only needs three knives in the kitchen: a chef’s knife, a paring knife and a serrated knife. The first is for general slicing, dicing and cutting. A paring knife is

anthony caporale

Meet Anthony Caporale: ICE's Mixology Master

What do mechanical engineering, theater and cocktails have in common? Stir them all together and you get ICE Director of Beverage Studies Anthony Caporale — straight up. Over the course of his

chef chopping onions

VIDEO: ICE Student Stories—Hone Your Skills

Peter explains: “There are so many things that I thought I knew, but coming to ICE taught me the actual technique behind cooking. My skills increased tenfold.” What’s more, Peter was able to fund part

Photo by Lily Lvnatikk on Unsplash

VIDEO: ICE Mixology Center

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Photo by Dayne Topkin on Unsplash

VIDEO: The Pizza Entrepreneur

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pistachio covered chocolate balls

VIDEO: The Chocolate Lab at ICE

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ICE and IBM food truck introducing computerized cooking

IBM & ICE: The Future of Culinary Innovation

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