The Feast of the Seven Fishes is an Italian-American Christmas tradition centered on serving a variety of seafood dishes. For many home cooks, preparing multiple seafood dishes is intimidating — especially when there are seven on the menu.

At ICE’s New York campus, there’s an electric buzz of a grand reunion. It’s the excitement of the school’s 50th anniversary party.

The holidays are a time to celebrate joy and community with good food. With friendsgivings, office potlucks, holiday parties, and the main events in November and December, it can feel overwhelming to cook for every occasion.

To celebrate 50 years of ICE, we’re honoring 50 distinguished alumni. Meet Zac Young, TV personality, creator of the iconic PieCaken, and ICE Pastry & Baking Arts alum.

Most entrepreneurs go into the F&B business without understanding the power of four key business “tools.” Unfortunately, these tools — which dramatically increase the odds of financial success — are rarely acquired “on the job.”

Awards abound in the culinary industry. From culinary schools and restaurants, to the best croissants in a single city, it can feel like everything is ranked. Knowing the ranking of a culinary school within a list of top schools is great, but understanding the evaluation criteria that got it on the list in the first place is far more important.

Want to be a sauce boss? In professional kitchens, the role of saucier requires strong technical skills and culinary experience. Understanding emulsification, fond, reduction, and temperature control is a wise first step.

A big part of being a chef is cooking under pressure. It’s a balancing act of managing incoming requests, executing dishes, timing orders, tracking mise en place, and much more. It’s hard and it takes practice — and the same holds true for making sauces.

Looking for a dessert with vibes that match the season? This Pumpkin Basque Cheesecake layers warming pumpkin flavor into the rich, caramelized magic of a classic burnt cheesecake – creating a final course that feels both nostalgic and new.

To celebrate 50 years of ICE, we’re honoring 50 distinguished ICE alumni. One of these is Vivian Howard — award-winning chef, restaurateur, media personality, and writer — who just returned to TV.