Father’s Day is often associated with grilling. But while steak can seem straightforward, getting it right requires making a few decisions most people overlook.

ICE alum Adjoa Kittoe shares the story behind Juneteenth and her plum cobbler recipe to celebrate and reflect with red food.

The Institute of Culinary Education commemorates more than 1,275 graduates entering the restaurant and hospitality industry at a time when owners and operators need an infusion of talent.

After a year of online cooking, baking and beverage classes, ICE's kitchens will reopen to the public in July for our popular hands-on recreational classes.

On the latest episode of Epicurious' 4 Levels series, Chef Frank Proto shares his pro ravioli recipe, including ravioli filling and ravioli sauce for a nettle pasta.

Chef Norma Salazar brings hotel, restaurant and competition experience from the Culinary Olympics to the Pastry & Baking Arts kitchen classroom.

Our New York campus has enhanced the bean-to-bar chocolate lab space to include a fermentation lab hosting miso, koji and vinegar experiments among more fermentation exploration.

Pastry & Baking Arts Chef-Instructor Natsume Aoi trained under Jean-Georges Vongerichten and Masaharu Morimoto and gained experience in Hong Kong, Shanghai and Tokyo before finding her identity with plated pastries at Morimoto New York.

After 15 years in the military, Joshua McCain left active duty to pursue his lifelong passion for cooking. He studied culinary arts, restaurant management and pastry arts before choosing a future in chocolate.

ICE’s Culinary Arts school in New York educates students through a global curriculum and opportunities for hands-on experience in the food industry.