Chefs working in a kitchen.

New York Times Best Restaurants 2024 Sees ICE Alumni Thriving

"I should have seen it coming last year when my editors put the following headline on my attempt to name the city’s greatest places to eat...That '2023' implies doing it again in 2024," Pete Wells

A plated dessert of olive oil cake and seasonal berries.

ICE Launches New Video Series

In a recent article by the New York Times, writer Julia Moskin explores the art of plating's past and seven trending styles that are dominating the current food scene. "The post-plate era of fine

Brisket and potatoes

Recipe: Honey-Red Wine Braised Brisket

Joshua Resnick, Lead Chef & Operations Manager for ICE New York, is no stranger to brisket — he’s done brisket three ways throughout his lifetime. “The most recent was smoked in my dad's smoker,” he

Three glasses of eggnog on a tray.

Recipe: Creamy Circulated Eggnog

Made with only milk, cream, sugar and eggs (obviously), rich and creamy eggnog is a Yuletide staple. (Alcohol inclusion optional.) To ensure that the eggs are cooked through but not curdled, Joshua

Pumpkin gnocchi with brown butter and sage

Pumpkin and Ricotta Gnocchi With Brown Butter and Sage Sauce

Whether you're sipping on your Dunkin' latte, spreading it on toast or setting it on fire, pumpkins and squashes of all kinds are everywhere — we're in the throes of what I like to call "decorative

Meat cones in a Madrid market.

The Best Thing ICE Chef-Instructors Ate This Summer

With COVID-19 seemingly behind us (friendly reminder: it isn’t), ICE faculty and staff took the summer season by storm, both dining out locally in New York City and Los Angeles, as well as dining out

A basket of poblano peppers.

How to Make Dill Pickle Fermented Hot Sauce

As part of ICE’s Culinary Arts career program, students are introduced to the art of food preservation, including fermentation, pickling, smoking and curing which is then (literally) showcased via a

Chef Adriano Piazza smiles while standing in front of Pronto Cucina Italina

Alumni Spotlight: Adriano Piazza

“My culinary voice is education. I want people to understand food and understand what they eat, because, we are what we eat,” Chef Adriano says. An Institute of Culinary Education Los Angeles Culinary

A plate of cheese-stuffed naan.

Chef Ravi’s Cheesy Naan

Chef Ravindra “Ravi” Verma is a pastry pro. As a Pastry & Baking Arts Chef-Instructor at ICE's New York campus, Chef Ravi teaches the ins and outs of the curriculum, including the differences between

A piece of onigiri and multiple pieces of plant-based "salmon" skin sit on a blue plate

Ochazuke with Yaki Onigiri and Plant-Based "Salmon" Skin

Native to Japan, chazuke, or ochazuke, is a dish in which hot tea or dashi is poured over a combination of cooked rice and a smattering of other ingredients including nori, salmon and various pickled

A smash burger.

Smash Burgers vs. Restaurant-Style Burgers

When it comes to a summer barbecue, burgers are absolutely a part of the equation. But when it comes to burger style of choice, which camp do you fall into: smash burger or restaurant-style? When we

Chef Shant Halajian smiles inside of his kitchen

Alumni Spotlight: Chef Shant Halajian

“I used to come home from school, first grade or second grade, and for me, my mom’s cooking is the epitome of cooking,” says Chef Shant Halajian, ICE alum and now Executive Chef of The Glenmark Hotel

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