Rebecca Blair Roth is a student in ICE’s Hospitality Management Program. Her class is learning about the business of the travel and tourism industry. The class is frequently visited by industry experts, helping guide students on the track to culinary careers in the industry.

We make our living behind the stove.

If you have visited ICE recently you may noticed our brand-new ovens and stoves on the 12th floor recreational classrooms. If you’ve participated in a culinary class or cooking event in this space, you’ve used one of the top pieces of culinary equipment available on the market today.

Summer break is here!

Earlier this year, Chef Instructors James Briscione and Chris Gesualdi traveled to Italy to learn about sous vide techniques at Orved.

The hot days of summer are finally upon us.

Yesterday, we were inspired by the students in Chef Instructor Chris Gesualdi's class who were making sausages and frankfurters and brought you recipes from ICE Director of Culinary Arts Program Mike Handal on how to make your own ketchup and mustard for your hot dogs on July 4.

Rebecca Blair Roth is a student in ICE’s Hospitality Management Program. Her class is learning about the business of the travel and tourism industry. The class is frequently visited by industry experts, helping guide students on the track to culinary careers in the industry.

This week, Chef Instructor Chris Gesualdi has been teaching his Culinary Arts class the ins and outs of making sausages.

I CE offers one of the country’s largest recreational cooking programs. With over 1,500 cooking classes and over 22,000 students each year, there is something for every cook looking to learn new techniques in the kitchen. This month, Cara Eisenpress and Phoebe Lapine of the blog Big Girls, Small Kitchen and the cookbook In the Small Kitchen tried a class on Essentials of Japanese Cooking with Chef Instructor Youngsun Lee.