Throughout my experience at the Institute of Culinary Education, I’ve learned so many terms, recipes and methods that it’s hard to keep track of them all. During each module we’ve had a new topic to discuss, and I’ve studied diligently in each. Learning to fabricate protein has been one of my biggest challenges.

When it comes to steak, it does matter which way you slice it. With grilling season in full swing, you’d be wise to learn the simple technique for making every steak more tender and delicious: slicing across the grain.

Padma Lakshmi is perhaps best known as host and executive producer of Bravo’s Emmy Award–winning “Top Chef,” currently in its 14th season. But prior to that position, she was also an actress, food expert, model, and award-winning author.

Pursuing an education in culinary arts opens a ton of doors for potential career opportunities -- far beyond the traditional roles confined to a kitchen. A few decades ago, working in food media meant only a handful of paths to consider: authoring cookbooks or editing food magazines, with not many other options in between. But thanks to social media and the age of the internet, culinary expertise can be translated into a wide array of viable career options -- as demonstrated by these ICE graduates who have gone on to do just that.

It’s hard to believe that it’s been two years since we launched ICE’s bean-to-bar Chocolate Lab (the first education-focused one of its kind!). We decided to check in with ICE’s Creative Director Michael Laiskonis to find out what he’s been up to. As it turns out: a lot.

She’s been an accountant, a model, a caterer, a chef, a reality TV competitor and most recently a cookbook author, a restaurateur and a co-host of ABC’s Emmy award-winning, popular lifestyle series “The Chew.” She is Carla Hall, the fan favorite competitor on Bravo’s “Top Chef” and “Top Chef: All Stars.”

In 2011, Illtyd Barrett (Management ‘12) was on a mission: to put Welsh cuisine on the map. A builder, an artist and an experienced cook, he had all of the ingredients for a restaurant — except the business savvy, which is why he enrolled at ICE. There, he met Tom Coughlan (Culinary/Management ‘12), a young, aspiring chef who had recently switched courses from finance to culinary arts.

Ready to take this weekend's cookout to the next level? Let's talk ribs. The secret to the best ribs ever to come off your grill is… your oven! Slow roasting your ribs in the oven before finishing them on the grill is the best method we’ve found for juicy, falling-off-the-bone ribs that don’t require an expensive smoker or low temperature grilling set up.