A pot of cheese fondue.

How to Make Cheese Fondue

Hot, melty, gooey cheese all to be devoured with a crusty baguette — there may not be anything better to a piping hot pot of cheese fondue. (I know ICE’s marketing team would specifically like a

Women chefs on the line.

ICE’s Women Chef-Instructors Reflect on Their Time in the Industry

The professional kitchen has always been an environment where women have fought for their place. Through many incredible female mentors, progressive kitchen environments and legal protections put into

Chef Missy Smith-Chapman in the kitchen.

ICE Women Chef-Instructors Out of the Office

Olivia Roszkowski Culinary educator, recipe developer, chef and Brooklyn native, Olivia Roszkowski is no stranger to the plant-based lifestyle. A graduate from the Natural Gourmet Institute, Chef

A syllabub

Three Cocktails To Drink This Holiday Season

“I gravitate toward drink cocktails that feature dark spirits during the holiday season, especially those with a smoke element,” says Anthony Caporale, ICE’s Director of Spirits Education. “I also

BBQ-Spiced Fried Chicken Tenders with Hot Honey

BBQ-Spiced Fried Chicken Tenders with Hot Honey

No matter which way you dip it, chicken tenders are one of the ultimate bar comfort foods. On this episode of Epicurious’s Four Levels, Lead Chef & Operations Manager Joshua Resnick elevates his

Browned cauliflower and miso-sesame sauce on a white plate

Miso-Sesame Roasted Cauliflower

The leaves are turning, the air is crisp and we're breaking out our finest flannel — we're in the throes of autumn. To celebrate the season, Lead Chef & Operations Manager Joshua Resnick is falling

Harissa-spiced deviled eggs

Putting the Devil in Deviled Egg

And because eggs can act as a blank slate, there are a myriad of ways to take the humble deviled egg to the next level. Just ask ICE New York’s Lead Chef & Operations Manager Joshua Resnick. “At one

Rex Quizon is the chef and owner of Sisig in Los Angeles

Alumni Spotlight: Rex Quizon

A native of Cabalantian, a town in the Pampanga region of the Philippines, Chef Rex moved stateside in 1990. He grew up doing a lot of cooking in his household — and still does, noting he has visitors

Chef Luisa Caicedo's headshot

Behind the Scenes with Luisa Caicedo

Colombian native Luisa Caicedo knew she wanted to be in the food business at a young age, cooking alongside her grandparents and mother on her family's farm. An ICE graduate of the Culinary Arts

Mark Vetri and Andrew Friedman

Chef Marc Vetri Attributes His Success to Risk

Chef Marc, whose restaurants include Vetri Cucina, Osteria and Pizzeria Vetri, has a straightforward approach to business: risk equals reward. While attending music school, Chef Marc worked the line

A stack of cookbooks on a shelf

These Cookbooks Belong On Your Shelf

Whether you’re a seasoned chef or a novice cook, chances are, you have an arsenal of cookbooks. But between the number of chefs writing tomes — and the number of cuisines out there — wading through

A group of students smile at the ICE Los Angeles 2023 Commencement ceremony

ICE Los Angeles 2023 Commencement Recap

This new generation of culinary professionals have completed at least one of ICE’s diploma or associate degree programs, including Culinary Arts, Pastry & Baking Arts, Plant-Based Culinary Arts and

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