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...

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...

Chef Missy remembers her “hippy-spirited” parents taking her and her sister along for sit-ins, protests and the occasional Hare Krishna event when she was a child, not because they were part of the...

Alumni Honored at the James Beard Awards We were thrilled to have another ICE alum earn a James Beard Award when Mashama Bailey (Culinary, '01) won Best Chef: Southeast in May. Congratulations are...

At ICE's monthly Elite Chef series, some of the industry’s most talented chefs will share the stories behind their approaches and styles in an intimate setting conducive to career-inspiring...

With his master’s in counseling psychology, Lorne worked with people in challenging situations, such as homelessness and substance abuse. He relied on baking for self-care and was encouraged to pursue...

ICE President and CEO Rick Smilow kicked off the event with an address highlighting the diverse student body, from former hip hop dancer Emma Winkler, who graduated with dual diplomas, to Jose Pagani...

The salmon: Shop for salmon with the same rules as any fish: Look for firm and unbroken flesh, clear eyes and a briny, fresh scent. Wild salmon is always better. Although it costs more, the flavor is...

The anticipation was palpable on Tuesday morning as families, friends and supporters entered the auditorium and readied phones, cameras, and yes, cut-out heads, for the student processional into our...

The Institute of Culinary Education's 2018-2019 career program graduates are in for two final formal guest lectures that are guaranteed to inspire. Industry icons Wolfgang Puck, chef-owner of more...

Chefs, food lovers and home cooks alike have seen America’s shift towards more plant-based, health-conscious dining. Fast Company, Foodable Labs and Nation’s Restaurant News have all reported on the...

USHG’s Wine Director and certified Master Sommelier, John Ragan, helps to develop and support the dynamic wine programs throughout USHG, each of which is characterized by thoughtful and interesting...