According to a Pew Research study, about one in nine restaurants in America is a restaurant with Asian heritage. While it may be no surprise for those who crave Asian foods, this is nonetheless a huge...
Mother’s Day is this weekend, and whether or not you’re a parent (this includes those with pets!), step-parent or child, mothers everywhere should be celebrated not just in May, but all year round. As...
With my wedding coming up, I’m thinking of how to extend the special day for years to come. Dean of Wine Studies and Master Sommelier Scott Carney, who teaches Intensive Sommelier Training at ICE’s...
The Plant-Based Culinary Arts (formerly known as “Health-Supportive Culinary Arts”) graduate is one of the final competitors on the cooking competition show, hosted by Chefs Nyesha Arrington, Richard...
The professional kitchen has always been an environment where women have fought for their place. Through many incredible female mentors, progressive kitchen environments and legal protections put into...
Women in the kitchen is not a new phenomenon. In fact, you’ll find interviews with chefs across the world, in all types of cuisine and at all levels of sophistication stating they learned to cook from...
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...
“I’m very Type A, so I found the minutiae fascinating,” she says. Ten years later, you can thank her for all the McCormick spice recipes you love. It wasn’t long into her first job out of college at...
After months of demanding kitchen work, the final two days of ICE's Culinary Arts program consist of market basket challenges where students put forth their own dishes for their Chef-Instructor to...
When it comes to consumer dining preferences, health and sustainability, vegetarian and plant-based cooking skills are important. Many people are opting to incorporate more plant-based approaches into...
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...