Explore All | Institute of Culinary Education

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Plate with 6 deviled eggs

[VIDEO] Putting the Devil in Deviled Eggs: Watch an ICE Chef Make this Crowd Favorite

A chef expediting in the kitchen.

Business of Food/Wine

Understanding Restaurant Food Safety

Chef Leslie Lipton

From Lawyer to Private Sailboat Chef: Meet ICE Alumna Leslie Lipton

Pastry Chef Saloni Mehta smiles

ICE Alumna and Former Dubai Pastry Chef Saloni Mehta Launches Her First Book

Date bark covered in chocolate on a white plate

Pumpkin Spice Date Bark Recipe

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

Alumni Spotlight: Rex Quizon

ICE alumna Katie Elliot holds a whisk and smiles

Meet ICE Alumna Katie Elliott, Private Chef and Content Creator

A plate of crostini.

Fermented Harvest Grape & Fig Compote for Your Autumnal Boards & Toasts

Concord grape ice cream topped with peanut butter sauce in a pink bowl

An Elevated Ice Cream Recipe that Screams Childhood

A hand scoops cheesy pommes aligot from a pot.

Fundamentals of Cheese: French Cheeses with Culinary Applications

Behind the Scenes with Luisa Caicedo

Meat cones in a Madrid market.

The Best Thing ICE Chef-Instructors Ate This Summer

A basket of poblano peppers.

How to Make Dill Pickle Fermented Hot Sauce

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

Alumni Spotlight: Adriano Piazza

A plate of cheese-stuffed naan.

This Cheesy Naan Recipe Is a Fun (and Tasty) Take on an Indian Classic

Corn bread with pickled okra.

Seven Fermented Produce Recipes to Bid Summer Adieu

A plant-based meal.

Plant-Based Culinary Arts

What’s the Difference Between Plant-Based and Vegan?

Chef Markus Glocker

Business of Food/Wine

Five Takeaways from Chef Markus Glocker

a jar of fermented cherry syrup

Plant-Based Culinary Arts

Turn Surplus Summer Fruit Into Flavorful No-Cook Syrups

Two guests checking into a hotel

Business of Food/Wine

Is Hospitality the Right Career for You? What to Know Before You Begin

Mark Vetri and Andrew Friedman

Chef Marc Vetri Attributes His Success to Risk

ICE Alum and Chef Matthew Tran stands in front of Otium

Life of an ICE Alum at Otium, One of Los Angeles' Hottest Restaurants