View this post on Instagram A post shared by Institute of CulinaryEducation (@iceculinary) on May 14, 2020 at 11:01am PDT

Chef Kelvin says we eat with our eyes first so he likes to make dishes beautiful to draw diners in. Here, cherry tomatoes and baby zucchini bring beautiful color contrast to a bright cut of salmon

The first time I created an arepa was in 2014 before I opened my first Latin restaurant, Blend on the Water in Long Island City, Queens. People came to the restaurant for the views and enjoyed the

Chef Kelvin elevates the typical taco with rib-eye rather than ground beef, layers of flavor and techniques he's honed for 12 years. For his signature pico and guac, he selects firm tomatoes, red

When you are starting your culinary journey, it is important to decide what type of food will be your staple. Work with great chefs and you will become a great chef. It's inevitable. I was lucky to

I was lucky enough to go to Long Island City High School, which had an amazing program that gave me the opportunity to study auto mechanics. I fell in love with a girl in high school and as the