Explore All | Institute of Culinary Education

Explore All

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Promotional web banner titled "TASTE THE WORLD CUP" featuring a soccer ball, a chef's hat, and a grid of international food dishes against a background of textured paint strokes.

The World Cup Is Kinda’ Like Cooking: Here’s Where Soccer and Culinary Arts Collide

A creamy, light-colored risotto served in a white ceramic bowl, garnished with delicate, colorful edible flower petals and small green herbs. The bowl sits on a rustic, light-teal wooden surface illuminated by soft, natural sunlight from the upper left.

Summer Corn Risotto Gets the Fermentation Treatment

Fermentation jars on a shelf.

The Future of Flavor: Why Fermentation Is More Than a Trend

Students in a kitchen classroom.

Do You Need To Know How To Cook Before Attending Culinary School?

ICE chef-instructor in front of a rotary evaporator demonstrating food science.

Think Like a Scientist, Say Chefs, If You Want To Get Flavors Right

Inside the bustling, brightly lit Thai Diner in Nolita, NYC, featuring woven bamboo ceilings and colorful, eclectic diner decor.

New York Times Announces 100 Best Restaurants in NYC: 6 ICE Alumni Honored

Chef Ellen Bennet giving a peace sign.

Hedley & Bennett Founder Ellen Bennett Went Back to Culinary School — and What She Learned Surprised Her

Scenes from a session at the 2026 Chefs Assembly at ICE in NYC. Photo credit: @nealsantos

Restaurant & Food Media VIPs Speak at ICE NY: Inside The Chef Assembly 2026

ICE alum James Durrazo on the grill with corn and meat in front of an American flag.

From Budget Analyst to Hunger Hero: An ICE Alum’s Inspired Career Pivot

Manhattan dining room scene.

Business of Food/Wine

Paying for the Best Table? Why Restaurants Are Testing Premium Reservations

A plate of pulled mushroom and fermented jerk pineapple relish.

Funk Meets Fire: Pulled Mushroom Sliders with Fermented Jerk Pineapple Relish

Chef Mashama Bailey and ICE CEO & Chairman Rick Smilow at ICE Commencement 2024.

ICE Alum Mashama Bailey Named To 2026 Time100 List

ICE is honored to welcome Chef Stefano Secchi as keynote speaker and ICE alumna Chef Helen Nguyen as alumni speaker.

Meet ICE NYC’s Commencement Speakers: Chefs Stefano Secchi and Helen Nguyen

Graphic of graduation speakers: Chef Sugar Sungkamee and Keynote Speaker Marino Monferrato

Meet ICE LA’s Commencement Speakers: Lauded Jitlada Chef and “Hell’s Kitchen” Maître d'Hôtel

ICE Chef Herve and students at the 2026 Autism Speaks Event in NYC.

ICE Students Cook with Esteemed Chefs at NYC Charity Event Autism Speaks

James Beard Medals

Food Newsmakers: These ICE Alumni Are Grabbing Headlines in 2026

Sugar-Preserved Apple Pie Aquafaba Pavlova on a white table.

Fermentation, But Make It Dessert: This Apple Pie Pavlova Has a Tangy Twist

Four bowls of fermented kaffir pineapple coconut rice.

This Tropical Ferment Brings a Touch of “Tang” to Spring

Hand with a restaurant menu.

FOH Faux Pas — Common Mistakes Made By Service Staff (That You Def Want to Avoid)