Chef Arnold Myint Lives, Laughs, Loves Thai Rice at ICE NYC Cooking Demo
Last week, Chef Arnold Myint hosted a cooking demonstration centered on a single ingredient: rice
Amanda Cargill
Fermented Ancho Pineapple & Black Bean Burrito Filling Dip Recipe
It’s Hispanic Heritage Month 2025, and in honor of the culture’s many splendors — not least of them food — I developed a fermented burrito filling with the flavors of Mexico in mind.
Olivia Roszkowski
Meet Your New Fave End-of-Summer Snack: Fermented Cauliflower Kimbap Recipe
This cauliflower kimbap takes the classic Korean recipe to the next level by incorporating the spicy, tangy goodness of a freshly fermented jar of cauliflower shiso kimchi.
Olivia Roszkowski
At NYC’s Coral Omakase, Chef Robby Cook Never Crowds the Plate (and Always Has a Plan)
To celebrate 50 years of ICE, we’re honoring 50 distinguished ICE alumni. Meet Robby Cook , the sushi chef behind Coral Omakase, a ten-seat counter hidden inside Midtown’s MetLife Building. A graduate of ICE’s Culinary Arts program , Chef Robby trained under Morimoto and went on to lead his flagship sushi bar before launching Coral, a deeply personal omakase experience where tradition meets innovation.
Sean Creamer
Fermented Green Pan con Tomate Tapas Board Recipe
Lacto-fermenting tomatillos is an excellent way to preserve the fruit's bright, citrusy flavor and add tang to recipes they're used in. With just a few ingredients and a little patience, you can enjoy the fresh, tart taste of tomatillos year-round.
Olivia Roszkowski
[VIDEO] From ICE To Icon: Tour Heirloom Kitchen with Chef David Viana
To celebrate 50 years of ICE , we’re honoring 50 distinguished ICE alumni. Meet Chef David Viana , three-time James Beard Award nominee, Top Chef season 16 contestant, and the chef/owner of four popular New Jersey restaurants.
Amanda Cargill
How Long Does It Take To Get a Culinary Degree?
Choosing the right culinary training and class schedule is an important first step toward a cooking career — whether in restaurants, test kitchens, private homes or catering.
Hillery Hargadine
[VIDEO] Chef Marc Murphy (of Food Network's "Chopped") Goes Back To Culinary School
Chef Marc Murphy, an ICE 50th anniversary distinguished alumni honoree and a longtime co-host of Food Network’s “Chopped,” returns to his ICE alma mater in the second episode of our "Back to Culinary School" video series.
Sean Creamer
Sous Chef Supreme: At LA’s Michelin-Starred Meteora, Keita Suzuki’s Skills Shine
To celebrate 50 years of ICE, we’re honoring 50 distinguished ICE alumni. Meet Chef Keita Suzuki, a graduate of ICE Los Angeles’ inaugural class and a key contributor to LA’s Meteora restaurant earning a Michelin star.
Sean Creamer
What Is Food Policy? (And Why You Need To Know About It)
American food policy is a topic that we hope every working or aspiring culinary professional should be familiar with and follow.
Rick Smilow, ICE Chairman and Founder