We all have a favorite Thanksgiving side. This doesn't mean, however, that we shouldn't mix in new recipes. Now is the perfect time — as we welcome the changing season and celebrate life's joys and inspirations — to branch out (fall tree pun intended) and embrace fresh flavors.

Shawn Matijevich, Lead Chef for Online Culinary Arts & Food Operations, started his culinary career as a chef in the Navy. After spending years in fine dining and education, he’s now come to ICE to guide students through their online culinary school experience.

Rick Camac, Dean of Restaurant & Hospitality Management at ICE, talks through what to consider when thinking about an exit strategy for your business and how to drive up the value of your concept.

Many people wonder what to do after retiring. One idea: attend culinary school.

The chef-owner of The Girl & The Goat empire gave words of wisdom to ICE LA students at a recent Meet the Culinary Entrepreneurs Q&A.

If you’ve always been the person who wows at potlucks, goes off script when following a recipe or can’t stop watching cooking competitions on TV, a career in the kitchen might be for you, and culinary school can help get you there.

After a recent trip to South Carolina, ICE alum Pamela Vachon (Culinary Arts, '11) has a new found respect for the marathon eating event that is a food festival.

In the latest episode of Epicurious’ Four Levels series, Chef Frank expertly demonstrates how to butcher two racks of lamb before tying them together for a stunning crown roast.

The new fully-remote culinary school program only requires approximately 13 hours per week of your time — all from the comfort of your home.