To celebrate 50 years of ICE, we’re honoring 50 distinguished ICE alumni. Meet Chef Missy Robbins, James Beard Award winner (plus four-time nominee); owner of four NYC restaurant concepts and one retail food shop; and 2025 ICE NYC commencement speaker.

Before things like fast foods and shelf-stable foods, consuming nutritious meals happened somewhat organically. Without processed foods, our "traditional" diets made healthy eating fairly simple. Unfortunately, the same can’t be said of our modern diets.

The Institute of Culinary Education has partnered with GrowNYC in a monthly series highlighting seasonal ingredients at the local greenmarket. This month, we're talking melons — melon panna cotta, that is.

To celebrate 50 years of ICE, we’re honoring 50 distinguished ICE alumni. Meet two-time James Beard Award nominee and food media favorite Chef Shenarri Freeman.

To celebrate 50 years of ICE, we’re honoring 50 distinguished ICE alumni. Meet Gail Simmons, 'Top Chef' Executive Producer and Judge; former Director of Special Projects at Food & Wine magazine; author of multiple food books (one of which received an IACP nom); frequent guest on TV shows like "Good Morning America" and "TODAY" and now, scripted TV show producer.

To celebrate 50 years of ICE, we’re honoring 50 distinguished ICE alumni. Meet Chef Guy Vaknin, a 2007 Culinary Arts program graduate; a "Hell’s Kitchen" and "Shark Tank" contestant; and the founder of City Roots, a vegan restaurant group with more than seven beloved restaurant concepts in its portfolio.

We have all seen aspiring food entrepreneurs take their shot in the “Shark Tank” arena, pitching big ideas on the future of food to world famous investors. But what closes the deal on a restaurant or food product investment? Is it the founder’s ability to present their story without freezing under pressure? Is it answering an investor’s intimidating question confidently and intelligibly — versus blurting out a foolish reply?

To celebrate 50 years of ICE , we’re honoring 50 distinguished ICE alumni . Meet Chef Helen Nguyen , a 2017 Culinary Arts graduate; a 2022 James Beard Foundation Award Semi-Finalist for Best Chef New York State; and the chef/owner of NYC’s Saigon Social, the Lower East Side hot spot that received two stars from The New York Times when it opened.

The humble potato is America’s most widely consumed vegetable. Delicious, longstanding and affordable, these culinary chameleons are one of our hardest working foods. (This is perhaps why they appear in so many beloved American recipes, and why we use so many of them in our Culinary Arts program and our Health-Centered Culinary Arts program.) You can fry them, bake them, roast them, mash them, and stew them.

There are a lot of great resources for how to pitch a cookbook and how to land a cookbook deal. But what about actually writing the cookbook?