This year, the Institute of Culinary Education hired its first doctors to better explore culinary medicine. After introducing Health-Supportive Culinary Arts and our first Director of Nutrition in 2019, we've added a registered dietitian and practicing physicians to study how food affects the body, wellness and mental health. Meet one of the doctors who is passionate about this endeavor.

The former chef at Boqueria and Tertulia in New York City explores the most emblematic Spanish dish, rich with history and more like an omelette than a taco.

Health and wellness has become a hot topic in recent years, especially in the restaurant industry. Cooks and chefs are searching to find work-life balance. Here, Nyesha Arrington shares her personal journey and new perspective on self-care.

While spring was the season of banana bread, it was the summer of perilla leaves for me. I never liked these uniquely aromatic leaves (called kkaennip in Korean) growing up, but something recently shifted to a full-on obsession after my months-long quarantine back in my hometown.

The James Beard Foundation named him Humanitarian of the Year in 2007. He won the first season of “Top Chef Masters” in 2012. Eater called him the most interesting man in the world in 2014, and Bon Appetit called him the unofficial mayor of Chicago in 2015.

Epicurious 4 Levels videos feature a professional chef from the Institute of Culinary Education demonstrating aspirational techniques alongside amateur and advanced cooks. In the latest episode, ICE Chef Palak Patel showcases salt crusting with porgy, a white fish also known as pink snapper, which she grills and pairs with a corn salad.

A few months ago, I picked up a CSA box filled to the brim with lettuce (and lettuce-like leafy greens). Romaine, red leaf, green, frisee, escarole – you name it. I came home, upended the entire box on my counter, and wondered how long it would take me and my husband to consume so much lettuce.

ICE’s Health-Supportive Culinary Arts program is rooted in the guiding principles that food should be whole, local, seasonal, fresh, organic, indigenous and delicious, as established by the Natural Gourmet Institute's late founder Annemarie Colbin. No lesson captures that essence more than Day 84: Spa and Retreat Cooking.

Caleb Raff’s unconventional path to plants includes a bachelor’s degree in English literature and a handful of restaurant gigs. His passion for food, knack for hands-on work and interest in sustainability led him to urban farming. Now, he acts as ICE’s hydroponic farm manager, where he innovates with greenery on a daily basis.

In July, we announced a collaboration with the International Culinary Center (ICC) to incorporate the best elements of the historic school at our campuses in New York and Los Angeles as ICC plans to close at the end of the year. In October, we'll debut the first offering that's part of this agreement: Intensive Sommelier Training at ICE.