dICEd Blog Listing

This new generation of culinary professionals have completed at least one of ICE’s diploma or associate degree programs, including Culinary Arts , Pastry & Baking Arts , Plant-Based Culinary Arts and...

Whole, fresh, seasonal, traditional, balanced, local and delicious. These are the founding principles of ICE’s Plant-Based Culinary Arts program. This program has evolved and grown from its roots when...

The National Restaurant Association, known to many as “the other NRA,” is a 100-year-old business association that represents more than 380,000 restaurants across the US. While they have a variety of...

The culinary industry has been heavily impacted by the happenings around us in 2022. Here's a quick summary of some relevant articles: Are you familiar with cottage food laws ? You should be. Recent...

It’s been a challenging couple of years for the restaurant industry, but many chefs are still managing to thrive and adapt to the new normal. And four ICE alumni did especially well in 2021, at least...

In collaboration with the Court of Master Sommeliers, Americas, ICE hosted the Certified Sommelier examination for the first time, at which ICE students and the general public took the second in a...

We partnered with JB Prince , a New York supplier of culinary tools and equipment for chefs and pastry professionals, to offer a variety of products and gift certificates as prizes for voluntary...

The Natural Gourmet Center’s interactive and dynamic courses offer exclusive opportunities to gain firsthand experience and expertise in the areas of Food Therapy and Culinary Nutrition. Through...

Our menu of cooking, baking, health-supportive cooking and wine classes for July and August is available for registration online at recreational.ice.edu , featuring some of our most popular classes...

On Saturday, June 12, ICE hosted its first virtual commencement, celebrating graduates with a video ceremony that featured honorary speakers and ICE alumni Gail Simmons (Culinary, '99), Matt Hyland...

Director of Culinary Research and Development Barry Tonkinson recently wrote about Noma's early implementation of fermentation to exclusively work with local ingredients and the ultimate impact of...

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...