News & Media

An ICE Chef plates a dish of lobster and saffron

Chef Amanda Freitag coaches a Culinary Voice Scholarship contestant on how to make an omelette, filmed with ABC's The Chew and the Institute of Culinary Education

An ICE student practices plating beautiful desserts

Baking Powder Substitutes Explained by Chef Tracy Wilk

Jun. 14, 2021

Chef Ann Ziata Shares Tips for Making Ceviche

Jun. 14, 2021

The New York Times featured Institute of Culinary Education in article

Interest in ICE Rises Along with Pandemic-Driven Baking

Jun. 12, 2021

Chef Jason Hawk on How to Cook Spaghetti Squash

Jun. 9, 2021

Institute of Culinary Education featured in Epicurious

$265 vs $18 Spaghetti & Meatballs: Pro Chef & Home Cook Swap Ingredients

May. 31, 2021

TODAY online featured institute of Culinary Education in an article

Chef Barb Rich Explains Everything You Need to Know About Halloumi

May. 27, 2021

Total Food Service featured Institute of Culinary Education in an article

ICE CEO Shares Advice for Culinary Students & Industry Hopefuls

May. 25, 2021

TODAY online featured institute of Culinary Education in an article

ICE Chef Shares a Deep Dive into Grain Salads

May. 20, 2021

How to Cook Steak According to an ICE Chef

May. 18, 2021

Huff Post featured Institute of Culinary Education in an article

Tips for Reheating Seafood from Chef Palak Patel

May. 13, 2021

TODAY online featured institute of Culinary Education in an article

Director of Culinary Affairs Explains How to Grill Chicken

May. 4, 2021

TODAY online featured institute of Culinary Education in an article

ICE Chef Shares Vegetable Grilling Tips & Techniques

May. 3, 2021