A self-described “culinary storyteller and custodian of Italian tradition,” Evan Funke’s name is synonymous with elaborate hand-rolled pasta in the American culinary scene. With four restaurants, two...
ICE evolved from a predecessor school named Peter Kump’s New York Cooking School, which was founded in 1975. Over the years, ICE has continued to grow and evolve into the institution it is today. One...
This ancient grain, cultivated for over 5,000 years, has been a cornerstone in the diets of countless generations. It's not just the resilience of fonio that captivates; it's its deep cultural...
Before I was a student in ICE’s Culinary Arts program, the only foodservice job I had was working behind a bakery counter. Aside from reheating quiche, I wasn’t preparing food — I helped customers...
The process of landing an externship at a restaurant is slightly different than the typical office interview process, as it allows you to experience the kitchen, meet the team and even show off some...
For his Thanksgiving centerpiece last year, he lit a squash on fire. This year's dish, though not actively en flambé, is even more dramatic. Meet the cartoon turkey "leg" roast. "The people go wild...
The hands-on career training programs at ICE end with an externship, an opportunity for students to gain experience in a professional environment while making connections to kick-start their careers...
The most festive cake of the spooky season has arrived: Meet the GHOUL log, an eerie roulade cake decked out for Halloween. A roulade cake, also known as a Swiss roll or a rolled cake, is typically...
That decision changed her life. "I was a little older, but I found my niche," she says. "You can take your culinary education and your experience and morph it into something good for you.” Upon...
Growing up in Brooklyn, Chef Richard Kennedy (aka “Chef Richie”) stumbled into his future career at 16 years old when he saw a “help wanted” sign in the window of his local bakery. “I would go over to...
Chef Jamie’s love for cooking began from the observation and admiration of his mother in the kitchen, and later, the chefs he worked alongside as a dishwasher during high school. Chef Jamie continued...
Chef Neal Fraser, owner of multiple restaurant concepts in LA, including the acclaimed Redbird, stopped by the Institute of Culinary Education's Los Angeles campus for a demonstration for ICE students...