Sauces are essential to most every dish professional chefs make. Among home chefs, however, they are often given short shrift (in favor of the more razzle-dazzle aspects of a dish).

To celebrate 50 years of ICE, we’re taking a look at the legacies of 50 of our most distinguished alumni. Among them is Zoe Nathan — James Beard Award nominee; Star Chef winner; prolific LA pastry chef and restaurateur; and master of reinvention.

To celebrate 50 years of ICE, we’re honoring 50 distinguished alumni. Meet Michael Lawrence, a Culinary Arts alum whose prestigious hospitality career spans global fine-dining operations and landmarked residential management.

Chef Sohui Kim, an Institute of Culinary Education 50th anniversary distinguished alumni honoree, a two-time James Beard Award nominee, and the Executive Chef-Partner-Owner of Insa and Gage & Tollner, both in Brooklyn, recently returned to our New York campus to teach three recent grads how to make Korean Steak and Eggs — and she let us film it as part of our "Back to Culinary School" series of videos.

The Wagyu Sommelier Certification Program held its first course in Los Angeles at ICE Culinary’s LA campus last week. A collaborative effort across ICE, the Embassy of Japan, and the Wagyu Sommelier Association, the immersive three-day workshop invited acclaimed LA chefs, butchers and culinary professionals — as well as select ICE students — to deepen their understanding of Japanese Wagyu.

Good news, LA food and drink fans: ICE Culinary’s Los Angeles campus is expanding its recreational cooking class schedule and recreational mixology and wine course offerings.

Understanding the careers that exist within the culinary industry — and often, meeting the people who can connect you to them — is one of several reasons to attend culinary school. Last week, our New York campus hosted an education and networking event with this precise purpose in mind. Here, four personal chefs spoke about the benefits and challenges they’ve experienced in their profession. From career advice to wild client requests, these culinary pros provided an insider’s look at the world of private cheffing.

Chef Ayesha Nurdjaja, an ICE 50th anniversary distinguished alumni honoree and the Executive Chef and partner at Shuka and Shukette in New York City, returns to her ICE alma mater in the first episode in our new video series, "Back to Culinary School."

The Institute of Culinary Education has partnered with GrowNYC in a monthly series highlighting seasonal ingredients at the local greenmarket. With summer's star ingredients (think: tomatoes, peaches, berries) winding down, we're looking ahead to fall with a focus on beets and cabbage this month.