The skills required to be a private chef don’t always match those of their restaurant counterparts. Private chefs need technical expertise, strong interpersonal skills, a professional demeanor — and the ability to demonstrate all of this in an interview.

“The camera eats first” is a common phrase in restaurants — who among us hasn’t wanted to capture a beautiful meal? But wanting to and succeeding are two very different things, especially when a dark restaurant and a camera’s flash mix like oil and water. Fortunately, there’s a fix for that. Here’s how to use lighting to transform your photography, making even the simplest sandwich look mouthwatering.

An estimated 12 to 13 percent of American adults have taken a GLP-1 (glucagon-like-peptide-1) drug*. That number increases when referring to New York City, which exceeds the national average, particularly in affluent areas where weight loss prescriptions are prolific**. With restaurants already navigating higher-than-ever cost of sales, labor and occupancy costs, adjusting to the dining shifts driven by GLP-1s presents a significant hurdle.

To celebrate 50 years of ICE, we’re honoring 50 distinguished alumni. Meet Eden Grinshpan, one of the most vibrant voices in food media and a distinct example of how culinary management skills apply to building a personal brand.

Is culinary school on your list for 2026? Whether you’re a recent high school graduate or a college alum — or maybe you're a career changer who hasn’t been in a classroom for many years — don’t fret. There are simple ways to prepare for the first step toward a culinary career.

To celebrate 50 years of ICE, we’re looking at the legacies of 50 distinguished alumni. Among them is Chef Ju Sung “Bobby” Yoon, who moved from South Korea to New York City to pursue his dream of becoming a restaurateur — and attending a culinary school that would help him make that happen.

The Institute of Culinary Education is proud to announce the Culinary School Dream Scholarship, which will award one full-tuition scholarship to a career-training program student in Culinary Arts, Health-Centered Culinary Arts or Pastry & Baking Arts. Created in partnership with alum Steven Gao, the scholarship highlights both the school’s and its alumnis' investment in the next generation of culinary professionals. Applications are open January 1, 2026 through February 8, 2026.

To celebrate 50 years of ICE, we’re honoring 50 distinguished ICE alumni. Meet Chef Mashama Bailey, 2022 James Beard Award winner (Outstanding Chef in America); Vice Chairperson of The Edna Lewis Foundation; featured chef on Netflix’s “Chef’s Table;” author of “Black, White, & The Grey;” and the owner of restaurants in Savannah, Georgia and Paris, France.

Ah, the holidays. Full of joy, togetherness and definitely no stress about cooking a Christmas dinner that will finally impress your in-laws, right?

Cooking, baking and beverage-making are more fun when you have the right tools — and the holidays are the perfect time to gift said tools to friends and family who love all things culinary.