dICEd Blog Listing

We would be hard pressed to a better proponent of cooking sustainably or a better example of finding one’s culinary voice, than Chef Atala. Chef Atala, widely considered the best chef in South America...

ICE President Rick Smilow welcomed 600 proud family and friends to share in the ICE graduates' accomplishments. Rick noted the diversity of the students, who represented all of ICE’s career programs —...

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We asked Rachael Pack, cook editor of The Daily Meal, how ICE was chosen as the best culinary school in America. Having gone to culinary school herself, Rachael had been through the process of...

With dorm, apartment and homestay options, we’ll help you find a living situation that fits your budget and lifestyle. We can match you with a roommate—even a fellow ICE student—or you can live alone...

This year, a team of three ICE pastry students—Pooja Jhunjhunwala, Marcela Torres and Anne Roche—entered the competition’s Junior Pastry Challenge. Mentored by ICE Chefs Kathryn Gordon and Michael...

See the full article here! This blog post was originally published by the International Culinary Center (ICC), founded as The French Culinary Institute (FCI). In 2020, ICE and ICC came together on one...

Outstanding Chef Maricel Presilla, Cucharamama, Hoboken, NJ Marc Vetri, Vetri, Philadelphia Outstanding Pastry Chef Ghaya Oliveira, Daniel, NYC Christina Tosi, Momofuku, NYC Outstanding Restaurant...

Journalists from the fields of both food and technology gathered in our demonstration kitchen for a tasting menu infused with contemporary techniques, unexpected pairings and flavors from across the...

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This year ICE students were challenged to create a dish using an Allagash Interlude — a beer made from wild yeast and aged in wine barrels. The recipes also had to fit in the theme of barbecue. Three...

Andrew Dizon (Culinary/Management, ‘09), general manager of Mojito Grill, and his father won Food Network’s "24 Hour Restaurant Battle." Laura Nuter’s (Culinary/Management, '05) new emporium of olive...