Ever wanted to make fresh ravioli at home, but too intimidated to try? In a new video from ICE and PEOPLE magazine, ICE Chef Robert Ramsey shows how easy it can be with one simple trick, and shares an addictively delicious homemade ravioli recipe that confirms the adage that less truly can be more.

A native of Bordeaux, Chef Aurélien Dufour’s passion for charcuterie — a branch of cooking so treasured in France it could have its own food group — dates back to his childhood, when he enjoyed cured meats with nearly every meal. By the time he enrolled in culinary school, he knew what he wanted to focus on in the kitchen.

Recently, ICE hosted another successful Career & Externship Fair, where current students and alumni had the chance to meet one-on-one with top employers in the food and hospitality industry — Thomas Keller Restaurant Group, MeyersUSA, Blue Hill, Craft Hospitality Group, Union Square Hospitality Group, Momofuku and more. To build on the momentum, we tapped one of our experienced career services advisors, Tessa Thompson, to offer some pointers for launching a culinary career.

A native of Toulouse, France, Chef Eric Bertoia has a resume that boasts a host of impressive hotels and restaurants on both the old and new continent, among them the Ritz Hotel Escoffier in Paris and Daniel Boulud’s Dinex Group restaurants. Today, as technician pastry chef of Paris Gourmet, he shares his expertise with professional pastry chefs across the country.

When we hear about ICE alumni being recognized for their accomplishments in the food and hospitality industry, we feel like parents of an Olympic gymnast who just nailed a perfect landing — thrilled.

Gabby is a student in ICE’s Culinary Arts program and our newest student blogger. She’s been cooking since before she was allowed to use the stove — making “soup” by using hot water from the sink to “boil” pasta and then throwing in some spices. Before culinary school, she received a bachelor’s degree in communications and human resources management from Rutgers University. She worked in marketing for a stint before launching her blog, “ The Semi-Healthy Foodie,” and in October 2016, she finally decided to pursue her dream of going to culinary school and enrolled at ICE.

"Once you’ve tasted this Irish soda bread, you’ll never buy a loaf from the bakery again," says Chef Sarah Chaminade. Members of the ICE team, who had the chance to sample the goods, would happily concur — that this is truly the best Irish soda bread recipe.

Chef James Briscione recently traveled to Bahia, a state on the northeast coast of Brazil. Through daily trips to the market, tasting indigenous ingredients and getting into the kitchen with local chefs, Chef James discovered Bahian cuisine.

The weekend of March 4th, I had the pleasure of attending the annual IACP (International Association of Culinary Professionals) conference in Louisville, KY. ICE has been a part of IACP for over 20 years. The group’s membership is particularly focused in the food media and culinary communications arena.

Alternative flours — like chickpea flour, banana flour and grapeseed flour — can add a nutritional kick and a tasty nuance to many everyday recipes. Though substituting your tried-and-true AP flour may seem a little intimidating at first, once you have a few recipes under your belt you can add these alternative flours to your regular cooking and baking repertoire.