Shrubs combine a little bit of vinegar with a lot of water and any variety of flavors. Here, Chef Celine Beitchman chooses red fruit, herbs and vanilla that pair well with Balsamic Vinegar of Modena.

Director of Nutrition Celine Beitchman has adapted the Natural Gourmet Institute's (NGI) Culinary Nutrition and Food Therapy courses for certificate programs at the Institute of Culinary Education's new Natural Gourmet Center.

Braving New York’s frigid winter temps in order to dine out can be challenging. But January, it turns out, offers several food-loving reasons to zip up your coat and get outside.

The first time Dom Tesoriero (Culinary, ‘04) filmed a cooking show, he was not a natural. Nervous in front of the camera, he kept his head down and let his food speak for itself. Only after years of practice did he gain the confidence necessary to be the host of his own show, “Dom Eats Local.”

ICE Chef Rory Macdonald, Director of Nutrition Celine Beitchman, Director of Culinary Research and Development Barry Tonkinson and Health-Supportive Culinary Arts Chef-Instructor Rich LaMarita advise cooks of all levels on balsamic vinegar authenticity, certification and quality.

Full-service and fast-food restaurants alike are facing legislation and public sentiment to fight environmental threats to beaches, oceans and wildlife by reducing and ultimately eliminating single-use plastics, non-biodegradable styrofoam and organic waste. Here are the latest bans and policies affecting Los Angeles and New York City operators — and eco-friendly solutions.

On Dec. 2, the Hotel Association of New York City (HANYC) announced the Institute of Culinary Education as its exclusive, official education partner at its annual Red Carpet Hospitality Gala at the Grand Hyatt New York.

Susete Araujo (Culinary, ’19) is not one to shy away from unfamiliar territory. The Brazil native moved to the U.S. at the age of 20 to continue studying marketing and design at Suffolk Community College on Long Island. Afterward, she headed west to L.A., where she enjoyed watching her friends react to her homemade meals. That passion for creative arts and desire to cook from scratch led her to enroll in the Culinary Arts program at ICE’s Los Angeles campus.

As the director of culinary relations at ICE’s Los Angeles campus, I dine out around L.A. … a lot. Yes, it’s hard work, and between bites of hamachi crudo and sips of kale margaritas — I’ve noticed a few things on repeat in our restaurant scene. These menu trends have become evident over the course of 2019, and a few have been incorporated into lectures at ICE, exposing our students to what’s on the cutting edge in the culinary world.

Joncarl Lachman (Culinary, ‘02) started culinary school when he was 38-years-old. After studying linguistics in college and spending years working in restaurants in the front of house, he decided he wanted to learn the ropes of the kitchen at the Institute of Culinary Education. Nearly 20 years later, he has opened six restaurants and currently owns two.