Many aspiring culinary students picture the same intimidating scenario: walking into class surrounded by people who already know how to fillet fish, sharpen knives and run a professional kitchen station.

Ask a new cook what makes a dish taste good, and the answer is usually simple: seasoning, balance, freshness. Ask a chef, and the answer is more precise.

The New York Times released its 2026 edition of the 100 Best Restaurants in New York City today. The annual list serves as both a guide for NYC diners and a snapshot of the restaurants shaping the way New Yorkers eat.

Ellen Bennett built Hedley & Bennet into one of the country’s most recognizable chefwear brands, outfitting professional kitchens, restaurants and home cooks alike. Now, ahead of her May 15 appearance on "Good Morning America," she reflects on returning to the classroom at ICE’s Los Angeles campus.

Industry VIPs show up at ICE campuses regularly — among them are esteemed chefs, bakers, restaurant owners, food writers and culinary entrepreneurs. Last Monday, the school’s NYC campus hosted the Chef Assembly, an annual meeting of hospitality’s most influential players, and its panel discussions and networking opportunities did not disappoint.

For James Durazzo, the pursuit of professional culinary training began after more than a decade in New York City government, where he worked in budget and financial planning. The work was steady — but he found himself pulled toward something else.

If you want a better seat on a plane, you pay for it. The same goes for concerts, hotels and last-minute bookings. Premium access — whether for location, timing or exclusivity — is built into most service industries.

Fermentation doesn’t have to be subtle. Sometimes, it’s loud — bright, spicy and packed with personality.

Traditional sushi is rooted in centuries of Japanese culinary heritage — a balance of rice, acidity and carefully prepared ingredients that highlight technique and quality.