For many avid cooks, summertime is synonymous with grilling season. Whether you’re working with a state-of-the-art gas grill, an old-fashioned charcoal grill or even just a simple grate set over a campfire, grilling is much more than just a means of enjoying the outdoors while you prepare a meal.

As a valued member of the ICE community, we want to help you stay on top of trends and changes in the industry. Here's the latest.

Scrambled, over-easy or fried, as a frittata, a Benedict or sopped up via toasty bread shakshuka-style, the humble-yet-mighty egg can be enjoyed in a myriad of fashions. And when it comes to weekend brunch, line cooks and chefs far and wide turn to the trusty immersion circulator to handle the mimosa masses.

On May 10, 2022, Institute of Culinary Education graduates from 2021-2022 participated in a live commencement ceremony at New York University’s Skirball Theater, featuring Keynote Speaker Jacques Pépin, along with alumni speakers and chefs Mary Attea and Shenarri Freeman.

In the 12 years I worked as Director of Admissions at ICE, I met with hundreds of people taking the first step to turn their passion for food into a profession, and one of the things that came up time and time again was whether they could really manage a full-time career in hospitality — especially if they didn’t necessarily want to work the line in a restaurant. The answer to each of them was “have you heard about our management program?”

Like any college graduate, I started my first job hunt with ideals of wanting a position that allowed me to maintain a reasonably comfortable lifestyle while also satisfying the desire to work in a field and for a company I believed in. A position that inspired me. Something that allowed me to feel I was making a positive impact on others.

Balaboosta's Einat Admony visited ICE's NY campus and shared her recipe for fried beef kibbeh.

Chef-Instructor Chris Arturo elevates his poutine with duck confit, homemade cheese curds and a circulated duck egg.

On May 10, 2022, Institute of Culinary Education graduates from 2021-2022 will be able participate in a live commencement ceremony at New York University’s Skirball Theater, featuring Keynote Speaker Jacques Pépin, along with alumni speakers and chefs Mary Attea and Shenarri Freeman. Commencement ceremonies are always occasions for looking forward, and this is especially relevant for the graduates participating in this year’s festivities. After several difficult years for the hospitality industry due to the pandemic, the end actually seems in sight, and May 10 marks the first in-person commencement for ICE graduates since 2019, following a virtual commencement ceremony in 2021 whose keynote speaker was ICE alumna Gail Simmons.