Chef Palak Patel taught Chef Kelvin Fernandez how to make a staple Indian dish on Instagram Live and is sharing the recipe with accessible ingredients for the home cook.

Joy Cho, Gianna Stanley and Ben Just, an ICE Pastry Arts alum and two ICE Culinary Arts alumni, respectively — began their culinary careers in some of the country’s most illustrious, acclaimed restaurants. While their stories are different, they all agree on the value of their ICE education and training at Michelin-starred restaurants.

On the latest episode of Epicurious' 4 Levels series, Director of Stewarding and Purchasing Joe Pace shares his mayonnaise-free potato salad recipe that's served warm with Brussels sprouts, bacon, green apple and dill.

As New York City dining rooms sit empty for the third month of uncertainty in the industry, chefs continue making menus more amenable to at-home dining.

Michelin Guide recognition is the ultimate honor in restaurants, akin to an Oscar or Tony Award in entertainment. The recognition is most well-known in the form of its stars, which are awarded for quality of ingredients, mastery of flavor and cooking techniques, personality of the chef in the cuisine, value for cost and consistency between visits.

Each week our campuses are closed in response to coronavirus stay-at-home orders, we're hosting a voluntary virtual market basket challenge for students and alumni. This week, Chef Barry Tonkinson's ingredient list said miso was a must-use component, and @everyday.euphoria won us over with her first miso broth and umami richness.

"I miss my community, I miss the guests. I miss creating food. I miss the cooks. I miss arguing back and forth with chefs, like 'how are we going to do this next dish?' 'What’s going to be on the menu for spring?' All of that: what it means to be part of the hospitality community. The giving part, the way Red Rooster’s built between music, food, menus, storytelling. I just miss it."

The beauty of learning to cook Italian cuisine, in Module 3 of the Culinary Arts program, is understanding the many regional dishes that make up Italian food. Studying pasta shapes, fillings and sauces helps aspiring chefs to identify regions and the landscapes, climate and agricultural history influencing the ingredients used in each dish.

One of the things that drew Director of Education and Pastry & Baking Arts Lead Chef Herve Guillard to the pastry profession is his curiosity of science. Long before Chef Herve was a pastry professional, he studied toxicology and later, with a degree in health and safety engineering under his belt, he took a job at Disneyland Paris. The pastry career path allowed him to combine his experience with a family-owned bakery in France and his academic studies in science.

One bright light for the ICE community in this wild time for hospitality is the nomination of two ICE alumni for 2020 James Beard Awards. While the nominations were just made, the media awards will be announced via press release on May 27, and the restaurant and chef awards will be announced on Sept. 25 through a livestream on the James Beard Foundation’s twitter feed, similar to the nominations.