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Chef Jürgen David in the ICE garden
Pastry & Baking Arts

A Pastry Chef's Guide to Working with Flowers

The ICE fermentation lab
Plant-Based Culinary Arts

Nine Miso Substitutes That Pack a Salty, Umami Boost

Matt Wagner in Culinary Arts class
Alumni

Changing Careers at 30 (and Attending Culinary School)? Here's What Those Who've Done It Say

Chef Roxana Jullapat

Baking with Ancient Grains

Robin McBride

How the McBride Sisters are Crashing the Wine Party

Culinary Arts Chef-Instructor Chris Arturo
Alumni

Meet Chef Chris Arturo

bowls of grains in white bowls on a wooden table
Plant-Based Culinary Arts

A Guide To Grains: Varieties, Health Benefits and Cooking Techniques

Chef Sohrob Esmaili in the kitchen
Pastry & Baking Arts

Meet Chef Sohrob Esmaili

A Culinary Arts student at ICE
Culinary Arts

What You Can Learn in Culinary School (It’s Actually Much More Than Recipes)

Tossing carrots
Tips & FAQs

How Long is Culinary School? The Answer Depends on These 3 Things

flour freshly milled
Pastry & Baking Arts

Flour FAQ: What Is Fresh Milled Flour (and Why Does It Matter in Bread Baking)?

Georgia peaches

Why You Should Eat Georgia Peaches

Chef Palak Patel at Dash & Chutney
Business of Food/Wine

The Case for Considering a Food Hall Concept

Chef Michael Laiskonis uses equipment in the bean-to-bar chocolate lab
Pastry & Baking Arts

Chocolate Classes Return to ICE's Bean-to-Bar Lab

Erin in the ICE kitchen
Alumni

From Modeling for Vogue to Pastry at Spago

A server at a restaurant smiling with burgers and fries on a tray.
Business of Food/Wine

The Secret Sauce: What to Look for When Hiring Restaurant Staff

Maxwell at Food Network

Behind the Scenes of a Culinary Production Career

A student presents the JB Prince gift card he won in the vaccination raffle.
Culture

ICE Hosts Vaccination Raffle

Sam Guber
Alumni

ICE Alum Becomes Sous Chef at Jon & Vinny’s

rabbit and morcilla paella
Recipes

Chef Frank's Meat Paella

The lobby of the Novotel Miami Brickell, an Accor hotel

Reinventing the Hotel Lobby

Aviv On at ICE
Alumni

ICE Alum Pursues Third Diploma

Frank Proto's pork chop with chimichurri
Recipes

How to Make Pork Chops Tender