Explore All | Institute of Culinary Education

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Chef and restaurateur Michael Cimarusti speaks to students at ICE LA.

Business of Food/Wine

The Best Chef in the West Advises ICE Students

Chef Palak's French fries

A Five-Day Ferment for Pro French Fries

Antonia Lofaso

My Culinary Voice: Antonia Lofaso

Empire, Gala, Ginger Gold, Honeycrisp and Mutsu apples from Terhune Orchards in Salt Point, New York.

Fall Apple Dishes by ICE Alumni

Castle Hotel & Spa

This Hospitality Grad Manages a Castle Hotel

Mark Maynard at ICE

Business of Food/Wine

Mark Maynard's Restaurant Management Advice

Susan Feniger shares her culinary voice.

My Culinary Voice: Susan Feniger

A bowl of fettucine alfredo

Chef Frank's Fettuccine Alfredo

Chef Adriana Urbina's rib-eye steak with bearnaise sauce

Chef Adriana's Sous Vide Steak, Marinade and Bearnaise

A custom cake by Jeanne Long

Pastry & Baking Arts

Creative Careers Crafting Custom Cakes

Croissant Cinnamon Rolls

Croissant Dough Makes Better Cinnamon Rolls: Here's How To Use It

A chicken and lime dish

Asian Cuisines and Modern Plating in Mod 3

Meet ICE New York's Dean of Students & Career Services, Elliott Prag

Chef Frank's lasagna

Three Keys to Creamy, Meaty Lasagna

Chefs Paul Liebrandt and Fredrik Berselius

ICE Launches Elite Chef Series of Demos

Lorne Feldman is the dean of students at ICE.

Meet the Dean of Students

Chef Penny's pancakes are served with candied bacon and apple butter.

Chef Penny's Pro Pancakes

Mao Bao serves sheng jian bao at Smorgasburg WTC.

ICE Alumni at New York City Food Markets

Rib-eye and pineapple pico de gallo tacos on a white plate

Better Tacos Start with Better Ingredients (Like the Ingredients in This Flavor-Packed Recipe)

Denise Vivaldo and Cindie Flannigan, co-authors of “The Food Stylist’s Handbook,” pose with an ICE student.

5 Tips for Improving Your Food Photos

Delivery food containers

Business of Food/Wine

The Pros and Cons of Ghost Restaurants

Antonia Lofasa speaks to students at the Institute of Culinary Education

Career Insights from Los Angeles Chef and Restaurateur Antonia Lofaso

Chef Paras Shah

Paras Shah Introduces Fast-Casual Paella in Las Vegas

Young chef Kelvin with Daniel Boulud

Letter to the Young Chef