Do you dream about working in an environment where pastries, cakes, breads, and chocolate confections are at the top of your to-do list?

There are so many techniques for layering flavor into sauces — and so many sauces that result from these techniques. One of these is emulsions (which was the subject of our first sauce-making lesson). Another is pan sauce, which is today’s lesson. Though their steps and outcomes vary, both require skill and knowledge of key culinary concepts: fond, deglazing, and reduction.

To celebrate 50 years of ICE, we’re honoring 50 distinguished ICE alumni. Meet Connie McDonald, co-founder of Levain Bakery (which is home to the hottest cookie on the internet).

To celebrate 50 years of ICE, we’re honoring 50 distinguished alumni. Meet Esther Choi, an accomplished restaurant owner, TV personality, and chef.

To celebrate 50 years of ICE, we’re honoring 50 distinguished alumni. Meet Claudia Fleming, an American pastry icon whose professional highlights include a James Beard Award; a cookbook named one of the best cookbooks of 2021 by The New York Times Book Review, The Atlantic, and Food Network; and lauded restaurant work at Gramercy Tavern and North Fork Table & Inn, which she co-founded.

To celebrate 50 years of ICE, we’re honoring 50 distinguished alumni. Meet Orlando Soto, a dual diploma graduate of ICE’s Pastry & Baking Arts and Restaurant & Culinary Management programs and the Executive Pastry Chef at Le Bernardin, Chef Eric Ripert’s three Michelin-starred seafood restaurant.

If you’re thinking about attending culinary school, you’re probably also thinking about which culinary school is best. But “best” can be tricky — because it varies across data and people. Consider, for example, the oft-heard, “best for whom?” It’s a question worth asking… and answering.

Of all the benefits of attending culinary school in NYC, one of the most biggest is access — specifically, access to the events, restaurants, chefs and entrepreneurs who hold the keys to the country's premier food scene.

To celebrate 50 years of ICE, we’re celebrating the legacies of 50 distinguished ICE alumni. Among them is Meredith Hayden, a wildly popular TikTok chef who is forging her own path in the culinary world — and not taking no for an answer.

To celebrate 50 years of ICE, we're honoring 50 distinguished ICE alumni. Meet Chef Mary Attea, an ICE Culinary Arts program graduate, recent James Beard Award nominee, and the recipient of numerous accolades — from The New York Times’ “100 Best Restaurants” to Food & Wine’s “Best New Chefs.”