Chef Barry utilizes one of his home ingredient staples, Worcestershire sauce, in the classic, layered, comfort food dish also known as shepherd's pie.

ICE chefs are home baking bread with the rest of the world, and we're sharing some of their signature recipes. Chef Rory adds vibrance and aroma to the perfect single-day bread for spicing up sandwiches.

Chef Barry is sharing simple, healthy recipes for nutritious meals while we stay home.

Chef Barry shares some of his favorite dishes with fresh and nutritious ingredients for a fantastic balanced meal when prepared with a little care.

Being quarantined or sheltered in place with small children is as difficult as it is rewarding. Keeping them on as much of their normal schedule as possible while educating them, keeping them entertained without sitting them in front of the TV all day is a challenge to say the least. At least it’s only for … oh wait, nobody knows!

Denà Brummer (Health-Supportive, '20) landed an externship at Semolina Artisanal Pasta, four miles from ICE’s Los Angeles campus in Pasadena, California, where she continues full-time. Semolina Founder Leah Ferrazzani posted the open position among ICE’s job listings, and Denà joined the traditional, small-batch, slow-dried pasta operation in February.

We're highlighting all the ICE alumni who are inspiring us with their response to the coronavirus crisis' impact on the restaurant industry. At Macaron Parlour and Meow Parlour, Christina Ha (Pastry, ’10/Management, ’11) found inspiration from family members in the medical field for a sweet way to support healthcare providers and essential services.

Each week our campuses are closed due to the COVID-19 outbreak mandates in New York City and Los Angeles, we're hosting a voluntary virtual market basket challenge on Instagram. Director of Culinary Research and Development Barry Tonkinson shares an ingredient list on Monday, and ICE students and alumni share their original dishes with photos and videos by Friday.

We're highlighting the hospitality heroes positively impacting the restaurant industry and our communities amid the coronavirus crisis. Here, ICE alumni collaborate, as a nonprofit that turns food waste into meals for underserved communities converts New York City restaurants into distribution centers.

I developed this dish as a nod to two of my favorite ingredients, wild Alaskan Halibut and sunchoke. Both ingredients have a history of being overlooked. Here, I aim to give them their rightful place at the center of the plate.