Chef-Instructor Shawn Matijevich, the Lead Chef of Online Culinary Arts & Food Operations at The Institute of Culinary Education, knows how to impress a holiday crowd. “I’m usually trying to think of...
Classic cheese fondue. French onion soup. An oozing wheel of raclette scraped over a plate of ham, potatoes and pickles. These hearty winter dishes, whose cheese involvement can best be described as...
Having previously offered a deep dive on our other favorite fat, butter, here we get into the nitty gritty when it comes to one of the most versatile cooking fats: olive oil. Marisa Bloch, General...
For some applicants, the dream of attending ICE seems impossible due to an inability to obtain financing. But, with the help of ICE's Office of Student Financial Services, that dream may be able to...
Italy has no shortage of firm, salty cheeses that have numerous culinary applications. They can be nibbled on their own, grated on top of pastas and salads or used to add texture and umami to soups...
The line cook plays a key role in every restaurant kitchen, being responsible for taking the vision dictated by the executive chef and translating it into reality: delicious dishes for diners to enjoy...
The way that we eat today is a far cry from the way our ancestors ate. Thanks to modern technology, it’s now possible for us to grow, harvest, process and transport food at rates that used to be...
Alumni of the Institute of Culinary Education work in many different aspects of the restaurant industry, in the United States and beyond. Once you complete culinary school, you’ll need to select a...
With the three-star category remaining the same as last year (including Eric Ripert's Le Bernardin, where ICE alum Orlando Soto is the Executive Pastry Chef), and the two-star category gaining two new...
Many students and alumni of the Institute of Culinary Education could soon say goodbye to some of their federal student loan debt. Under President Joe Biden’s Student Loan Debt Relief Plan, higher...
“It’s a miracle of fat and flavor!" That's the passion with which Chef Cara Tannenbaum welcomed our recreational class to the wondrous world of butter. After explaining how many students make butter...
In the first five minutes of my culinary externship, I was asked to shuck oysters. (We’re talking oysters on the half-shell that would be whisked from my newly occupied station to a table in the...
