4 Types of Pastry Crusts — And 4 Pastry Recipes To Use Them In
Working with and understanding pastry crusts is a key cooking skill — so much so that it comprises an entire course in ICE’s Pastry & Baking Arts program curriculum. Here, an ICE grad and an ICE Pastry Chef-Instructor explain 4 types of pastry dough (and share recipes that put them to use).
Pamela Vachon
At Sí Baby-Q, Chef Simone Tong Brings Third Culture Cooking to Texas
To celebrate 50 years of ICE, we're honoring 50 distinguished ICE alumni. Meet Chef Simone Tong — StarChefs 2019 Rising Star Award winner; former chef/owner of critically acclaimed NYC restaurants Little Tong Noodle Shop and Silver Apricot; and current chef/owner of Southeast Asian-Texas BBQ mashup Sí Baby-Q.
Mahira Rivers
What Does a Restaurant Sommelier Do? 3 Wine Professionals Explain Their Work
For many, a “sommelier” title evokes the image of a sharply dressed professional in an upscale restaurant, meticulously curating wine pairings to enhance the dining experience.
Sean Creamer
It's Time To Make the Matcha Donuts (With Cherry Blossom Glaze)
We're all in on all things matcha! Recently, that meant matcha Basque cheesecake. Today, it means matcha donuts with cherry blossom glaze.
Amanda Cargill
Meet the Man Fighting for NYC’s Hospitality Industry
To celebrate 50 years of ICE, we're honoring 50 distinguished ICE alumni. Meet Andrew Rigie, Executive Director of the New York City Hospitality Alliance and CEO of the Impact Foundation. The former is an association for restaurants, bars, and nightclubs in the city’s five boroughs (Manhattan, Brooklyn, Queens, The Bronx, and Staten Island); the latter is the association's charitable arm, which provides scholarships, emergency meals, and resources to the city’s vibrant hospitality community.
Sean Creamer
Pizza-Maker and Burger Prince Matt Hyland Talks Risk, Cooking and Creativity
To celebrate 50 years of ICE, we’re honoring 50 distinguished ICE alumni. Say hello to Matthew Hyland, a founding chef/owner — alongside Emily Hyland — of popular New York dining destinations Emily and Emmy Squared. A graduate of ICE’s Culinary Arts program, Hyland reimagines classic comfort food through a playful lens.
Sean Creamer
5 Types of Mushrooms Explained — Flavor, Health Benefits and Recipes
Mushrooms are having a moment. We’ve been consuming them for centuries, of course, but "mushrooms as a trend" is an idea that's proliferated in recent years.
Pamela Vachon
Meet the Chefs Speaking at ICE LA's 50th Anniversary Commencement
2025 is a momentous year for the Institute of Culinary Education.
Anna Johnson
For Food Writers, Katie Barreira's Practical Advice Hits Home
To celebrate 50 years of ICE, we're honoring 50 distinguished ICE alumni. Meet Katie Barreira, a 2007 Culinary Arts graduate and the former Test Kitchen Director at Dotdash Meredith Food Studios (publishing recipes across 40-plus magazines, among them AllRecipes.com, Food & Wine, Southern Living, Real Simple and People).
Mahira Rivers