Patrick Kaufmann had a promising career in international diplomacy when he made a leap into the world of wine. A graduate of ICE’s Intensive Sommelier Training program, Kaufmann now curates pours and educates guests at Aldo Sohm Wine Bar, one of NYC’s premier wine destinations.

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

The Institute of Culinary Education has partnered with GrowNYC in a monthly series highlighting seasonal ingredients at the local greenmarket.

At a recent event on our New York campus , ICE alumna and food personality Gail Simmons was asked how and where she finds culinary inspiration. Her answer — among other things — was cookbooks.

Spice up your kitchen (and your palate) with this vibrant Fermented Chili Pineapple Lassi. The recipe, developed on the ICE New York campus by ICE students and ICE Chef Olivia Roszkowski, combines the health benefits of fermentation and the allure of tropical flavors.

If you think pizza isn’t an important part of a culinary school curriculum, think again.

Pho, the iconic Vietnamese noodle soup known for its rich broth, tender meat, and fresh herbs, is beloved by people around the world. But what exactly is pho, and how did it become such an integral part of Vietnamese cuisine?

2025 is a momentous year for the Institute of Culinary Education.

Becoming a sommelier means much more than just knowing wine regions and the foods they pair best with. Sommeliers must have a deep understanding of the subcategories within the “classic wines” canon. One subcategory getting much attention of late is fortified wines.

Not all heroes wear capes. Some wear chef toques. Such is the case with Chef-Instructor and Director of Culinary Affairs Hervé Malivert, whose recipe for focaccia with tomato, onion and rosemary is both the perfect base for muffuletta and an incredible standalone snack.