A native of Croton-on-Hudson, New York, just north of the five boroughs, Chef Joshua recalls that, family nights out typically meant heading to whatever local red sauce eatery was currently poppin’...
Those words of wisdom from recent ICE alumna Rasheeda Purdie were just some of the gems students enjoyed during her recent visit and demonstration at ICE’s New York campus. A 2015 graduate of ICE New...
Think Small A chef’s knife and a sauté pan are certainly worth their weight in gold, but don’t discount the smaller utensils that prove themselves to be just as useful and stand the test of time —...
Sharp kitchen knives are essential to your culinary toolkit, but much more goes into choosing the right knife than blade style and sharpness alone. Depending on the ingredients you're preparing, you...
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...
Many armed services veterans find careers as cooks and chefs after their military service. In fact, one of the oldest culinary schools in the country was founded after World War II as a training...
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...
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...
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...
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...
A sous chef plays an important role in the formal hierarchy of a kitchen team, acting as the executive chef ’s second-in-command, supervising cooks and overseeing day-to-day operations. The sous chef...