Coconut macaroons are a familiar dessert on many Passover Seder tables. Unlike French macarons, these cookies rely on shredded coconut for their chewy texture and naturally flourless structure.

The latest episode of Epicurious' 4 Levels series features Culinary Arts Chef-Instructor King Phojanakong's pro take on fried rice with three proteins, prepared in a wok.

The Institute of Culinary Education’s Restaurant & Culinary Management program is aimed at those interested in a rewarding career in restaurant management or who wish to launch their own food business — and now the dynamic curriculum is being taught online.

Clare Langan (Culinary, ‘11) graduated from Marist College with a degree in fashion merchandising and business and spent a year working in finance before she enrolled in culinary school with the intention of exploring a career focused on home cooking. The adventure has taken her from private cheffing to food styling to teaching home cooks and beyond.

Each week while our campuses are closed, we host a voluntary, virtual market basket challenge on Instagram @iceculinary. This week, Los Angeles campus student Michael Turzilli submitted a sweet potato pie with an almond oat crust, oatmeal, chia seed and almond crumble, berry basil compote, yogurt whipped cream, maple and lime.

In March 2018, Chef Mike Pergl taught the very first lesson at the Institute of Culinary Education's Los Angeles campus. His first group of Culinary Arts students went on to become our very first graduates on the West Coast. Each day since then, he cherished welcoming his incoming students on Day 1 and toasted his future chefs on Day 108. On April 1, 2020, Chef Pergl passed away peacefully, leaving an unforgettable legacy in culinary education.

Chef Palak shares her Indian rice cake recipe from our IG Live on quick ferments. Stay tuned for more cooking with ICE chefs at home @iceculinary.

Here's Chef Barry's recipe from today's Instagram Live on quick ferments. Stay tuned for more educational broadcasts with ICE chefs @iceculinary.

Students in our Health-Supportive Culinary Arts program make a variety of artisan breads during their pastry module, including the braided egg bread, challah.

Snacking while you stay home doesn't have to be unhealthy. Chef Barry has home recipes to help you fuel productivity and feel good.