dICEd Blog Listing

The 62-credit degree program will begin on March 19 and take 60 weeks to complete with 24 courses divided into three areas of study: Culinary Arts, Restaurant & Culinary Management, and core and...

The guide recommends restaurants beyond the awarding of one to three stars, with Bib Gourmand and The Plate designations or other symbols that denote what a restaurant deserves: beer mugs for quality...

Wine enthusiasts of all levels can pursue this exclusive program approved by the Court of Master Sommeliers and led by Dean of Wine Studies Scott Carney, MS. Scott is on the Court of Master Sommeliers...

After closing in March due to pandemic stay-at-home orders and engaging with students online for months with Market Basket Challenges, technique demonstrations and a roster of renowned virtual guest...

It was an admittedly random dream to work for chef Wylie Dufrense that first pushed Simone to pursue a culinary career. While watching an episode of “After Hours with Daniel,” she was mesmerized by...

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The Institute of Culinary Education is excited to announce its plan to reopen in LA, implementing CDC guidelines for schools. “The City of Pasadena recognizes that our school teaches a skill set that...

Rachel Yang (Culinary, ‘01) was nominated for Best Chef: Northwest & Pacific. She co-owns three restaurants in Seattle and one in Portland with her husband, who is also a chef, Seif Chirchi. The...

This is the 15th year that a MICHELIN Guide has been published for New York City, but the first time that it has been expanded to Westchester, where Blue Hill At Stone Barns is located. Chef Barber’s...

In 1978, a group of cooking school owners and instructors founded this prestigious association to bring together experiences, expertise, advice and support, in ways that lead to unparalleled growth...

ICE’s Los Angeles campus shifted to distance learning in keeping with California’s stay-at-home order on March 24, and the New York campus came online today, along with Hospitality & Hotel Management...

A slew of prominent restaurateurs have set up funds for their staff, including Daniel Boulud, Fredrik Berselius, Tom Colicchio, Marc Forgione, Danny Meyer and Junghyun Park. Here are five ways these...