Chef Hope Glendon keeps as busy as the bustling city she calls home. From flambé cooking at swanky private residences to organizing events taking over Randall’s Island, she’s mastering the art of catering in the Big Apple.

Imagine having a jar of a ready-to-use flavorful soup base on hand in the fridge to complement stews, bean dishes, sauces or a novel twist on panzanella salad.

“If you're willing to learn, you move up really quickly. I always found that opportunities in kitchens were always there — you just have to learn how to watch and observe and be respectful. If you do all those things, you'd be amazed how quickly you learn and how quickly you're appreciated.”

Fireworks, backyard barbecues, long summer nights — the Fourth of July calls for something festive. This year, as the U.S. marks its 250th anniversary, the dessert should feel just as celebratory.

Mark Bittman, Edward Lee and Erin Wade got real about the challenges confronting sustainability and human resources in the restaurant business.

As the Institute of Culinary Education continues to grow, so too does our number of graduates. In May 2024, ICE celebrated the second class of Culinary Arts & Food Operations online graduates, with many more to come.