To celebrate 50 years of ICE, we’re honoring 50 distinguished ICE alumni. Meet Avish Naran, the restaurateur behind Los Angeles’ genre-melding Pijja Palace. A graduate of ICE’s Restaurant & Culinary Management program, Naran combines business savvy with nostalgic Indian flavors and classic Italian fare — and serves them up with your favorite sports games on a TV behind the bar.

Chef, TV personality, and former ICE Chef-Instructor Anne Burrell, has died. She was 55 years old.

The Institute of Culinary Education has partnered with GrowNYC for a monthly series highlighting seasonal ingredients at the local greenmarket. This week, we're talking strawberries.

Meet ICE’s new chocolatier, Chef Daniel Corpuz, and get the recipe for his take on the viral Dubai Bar.

If you have a passion for cooking, dining, or hospitality, enrolling in culinary school could be the first step towards making it a profession. But how long does it actually take to graduate from culinary school at ICE? That’s a simple question with several right answers.

Chefs, bakers, restaurateurs, food journalists and culinary business leaders are in regular attendance at ICE. Here, exclusive panels and cooking demonstrations feature bestselling authors; Emmy and James Beard Award-winners; Michelin-starred restaurateurs; and revered founders of international food non-profits. Such was the case at The Chef Conference 2025, a two-day event held May 18 and 19 at the ICE NYC campus.

To celebrate 50 years of ICE, we’re honoring 50 distinguished ICE alumni. Meet Chef Sugar Sungkamee, an ICE Restaurant & Culinary Management program alum and an LA chef-restaurateur tending her family’s culinary legacy through traditional Southern Thai flavors.

To celebrate 50 years of ICE, we're honoring 50 distinguished ICE alumni. Meet Chef Rebecca Roth Gullo, CEO of The Gallows Group in Boston.

The most memorable dining experiences have just as much to do with the service as the food.