Think of salmorejo as gazpacho’s velvety cousin: it's rich with tasty Spanish olive oil, thickened with a bit of bread and as smooth as a perfect flan.

At ICE, we make it our mission to help students find their culinary voice — that creative drive within each of us that determines how we express ourselves through food. Whether it’s a career training program, a recreational course in pie crusts or a special event featuring handmade pasta, we’ll give you the tools to hone your culinary creativity. Join us as we ask some of today’s leading food industry pros to share their culinary voice.

Rick Camac knows a good business idea when he sees one. In 2005, he and Chef Zak Pelaccio went out on a limb when they introduced New York City to Malaysian bistro cuisine at their West Village restaurant, Fatty Crab. This was before the proliferation of “fine casual” dining, when pork belly served with a hip hop soundtrack was still something of a novelty.

Take your next Mexican meal to the next level with artisanal, homemade tortillas.

In our Restaurant & Culinary Management classes, we've covered topics ranging from menu planning and finding a location, to restaurant finances and branding. What's more, it seems like we're meeting a new food entrepreneur every time we come to class.

When friends or out-of-towners ask for restaurant recommendations, there's always one place at the top of my short list: Lilia.

Tired of checking Instagram and pining for an exciting career that takes you to beautiful destinations around the globe? A diploma from ICE's Hospitality & Hotel Management program can get you on the path toward a fulfilling career with, literally, a world of opportunities.