Explore All | Institute of Culinary Education

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Chef Mashama Bailey won the 2019 James Beard Award for Best Chef: Southeast.

Mashama Bailey is the Best Chef in the Southeast

A water bath with a Polyscience Immersion Circulator

How to Prepare Sous Vide Lamb this Spring

Lobster soup from Sara's class.

Sauces & Soups with Sara Tane

Marge Perry and David Bonom are cookbook authors and ICE instructors.

Cookbook Author Marge Perry’s Recipe Writing Tips

Herve Guillard is the dean of students and Pastry & Baking Arts lead chef at ICE's Los Angeles campus.

Get to Know Los Angeles Campus Lead Chef Herve Guillard

Hanan Rasheed studied Culinary Arts at ICE.

The ICE Extern Bringing Israelis and Palestinians to the Table

Tori Eisenstadt works at Christina Tosi's Milk Bar in LA.

How Tori Eisenstadt Made Her Way to Milk Bar

Chef Frank Proto teaches the Try Guys how to make sushi.

The Try Guys Learn How to Make Sushi at ICE

Wendy Kromer is a cake designer in Ohio.

From Fashion Model to Martha Stewart Cake Designer: How an ICE Alum Found Her Sweet Spot

Chef and restaurateur Susan Feniger speaks to ICE students.

Susan Feniger on Business Partners, Hiring and Giving Back

Macaroni Pie with Graham Cracker Pepper Streusel

Chef Michael Garrett's Macaroni Pie Recipe

ICE graduates take photos at the 2018 commencement ceremony.

Meet the 2019 Commencement Speakers

Marc Johnson is the chef de cuisine at Momofuku restaurant Majordomo.

Chef Marc Johnson Follows His Instincts Around the World

A hand readies a credit card for a transaction.

Business of Food/Wine

Cashless Restaurant Considerations

Chef Sim Cass is the Dean of Artisan Bread Baking at ICE.

Pastry & Baking Arts

Bread 101 with Chef Sim Cass

Chefs Timothy Hollingsworth and Jonathan Granada of Otium spoke to students at our Los Angeles campus for the Meet the Culinary Entrepreneurs lecture series.

The Hollingsworth Way

Microgreens at the Union Square Greenmarket

Market to Table with Manuel González Charles

Chef Frank Proto grinds short ribs for his burger patties.

Chef Frank Proto's Pro Burger

Urban Cowboy is a bed and breakfast in Brooklyn.

Lyon Porter’s Top Hospitality Management Tips

The Bubbe Sour combines Manischewitz wine, rum and maple syrup.

Chef Margot's Manischewitz Cocktail

Chef Adriana Urbina's fermented black bean short rib. Photo by Kathryn Sheldon.

The Beauty of Latin American Flavors

Palak Patel is a New York City chef.

My Culinary Voice: Chef Palak Patel

New York City's Beyond Sushi serves a variety of vegan menu items.

Navigating the Plant-Based Craze

South Korean chef Jeong Kwan hosted a hands-on class on Korean temple cuisine at ICE’s Los Angeles campus.

A Zen Buddhist Nun Walks into a Culinary School