If you’ve roamed the main hallway at the Institute of Culinary Education’s New York campus in the last few months, there’s no doubt you’ve noticed a few odd-looking devices on display — contraptions that look like they belong in a chemistry lab more than a kitchen. In fact, these machines were born in the laboratory, but in recent years their role in culinary pursuits has expanded.

It’s almost that time of year when murkier skies roll in and the leaves begin to show off their warming autumnal colors. The scent of pumpkin spice seems to invade every simple pleasure, from coffee to candles, and for me, the stars of the vegetable world are boastful in flavor.

Jose Rivera Berrios grew up in Puerto Rico and served in the U.S. Air Force before enrolling at the Institute of Culinary Education in 2017. After tasting tapas in Spain and bratwurst in Germany during his time in the military, Jose set out to learn about global ingredients at ICE.

When I really need a vacation but don’t have much time, here’s how I choose a three-day weekend destination. First and foremost, the city has to have good food (and drink). Second, it has to be within a two hour or so flight from my home airport. Third, it should have some other redeeming qualities such as a great music or art scene, interesting history, museums, etc. I may not have the time, but I’ll have options.

Jared Male studied film in college while working part time in kitchens and catering. When working with food proved more satisfying, he changed his career path by enrolling in the Institute of Culinary Education’s Restaurant & Culinary Management program in 2009.

Chef Barry Tonkinson began working in food at age 13 and developed his fine-dining experience under some of London’s most prominent chefs. He’s prepared private meals for the rich and famous, opened a Michelin-starred restaurant and managed his own catering company in Connecticut.

Celebrate pumpkins, squash and even harvest macarons at ICE's most exciting October and early November happenings. The New York City Wine and Food Festival is throwing five of its coveted annual events at our Lower Manhattan campus; you can be the first to take new recreational classes with seasonal themes; and Director of Sustainability Bill Telepan is hosting another Zero Waste brunch at Oceana.

A dual U.S.-Italian citizen, Adriano Piazza moved to California (where he spent all his summers) after studying food, wine and beer in Italy. Adriano enrolled in the Culinary Arts program at the Institute of Culinary Education's LA campus to add a hands-on, well-rounded education to his theoretical studies. Here, he shares one of his first lessons.

Taste is what drives most chefs, and I'm no exception. I like things that taste good — and locally grown produce that I can eat right after it's picked just tastes good.

It’s been a big year in publishing for ICE alumni – five graduates of the Culinary Arts program have released cookbooks since January. Kitty Travers (Culinary, ’03) shares recipes from her long-celebrated London ice cream company, La Grotta Ices; Suzy Scherr (Culinary, ’10) gives us more than 100 uses for a common household product; Jennifer Clair (Culinary, ’98) writes a home cook’s manual with tricks from professional kitchens; and Aurora Satler (Culinary, ’10) and Jenna Helwig (Culinary, ’07) both bring nutritional advice and simple recipes for busy parents feeding young children and families.