Plant-Based Culinary Arts | Ģ��Ƶ

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A bottle of olive oil pours into a glass bowl surrounded by green olives

Key Ingredient: Olive Oil

sam-clonts-michelin-star

ICE Alumni Receive Michelin Stars

student in chef white practicing the sous-chef role while a chef-instructor looks on

What Is a Sous Chef?

Plates of healthy food and sustainable produce on plates

Plant-Based Culinary Arts

What Is Your Food Footprint? 7 Questions To Check Yourself

Chef Chayanin Pornsriniyom

Plant-Based Culinary Arts

Meet Chef Nin

Chef Celine leads a cooking demonstration on health-supportive foods.

Plant-Based Culinary Arts

Whole Grains Are Your Friend — Here's Why

Chef Celine Bleitchman wears white chef coat and black pants and stands in an industrial kitchen with her hand on a metal prep table.

Plant-Based Culinary Arts

Meet Chef Celine Beitchman, ICE Director of Nutrition and a Woman on a Health-Supportive Mission

International externships at ICE

Four ICE Classmates On Their International Externships

different kinds of flour

Our Top Five Stories of 2021

Shenarri Freeman at her restaurant Cadence

ICE Alumni Had Some of the Best Restaurants in 2021

knives and kitchen tools sit on a white towel

The Best Kitchen Gift Ideas, According to ICE Chefs

Health-Supportive Culinary Arts menu

Plant-Based Culinary Arts

How To Pair Wine With Vegetables

ICE student Mindy Rich while she was teaching

Starting a New Career at ICE — After Retirement

Chef Celine Beitchman making a plant-based meal

Plant-Based Culinary Arts

How to Get Your Essential Proteins

Andrew Reinicke plating desserts

Pastry & Baking Arts

A Veteran Opens His Mind to Vegan Cooking and Baking

Kate Ray prepping greens

From Tech Startup to Dirt Candy

The ICE fermentation lab

Plant-Based Culinary Arts

Nine Miso Substitutes That Pack a Salty, Umami Boost

Baking with Ancient Grains

bowls of grains in white bowls on a wooden table

Plant-Based Culinary Arts

A Guide To Grains: Varieties, Health Benefits and Cooking Techniques

citrus fruits

Demystifying Dietary Guidelines on Fruits and Vegetables

fruits and vegetables

Plant-Based Culinary Arts

Demystifying Dietary Guidelines with ICE's Director of Nutrition

Chef Shenarri Greens at Cadence

ICE Alum Shenarri “Greens” Freeman Opens Vegan Soul Food Restaurant

blueberries

Plant-Based Culinary Arts

Breaking Down Brain Food

Khai Fah Chong in class

Plant-Based Culinary Arts

Health-Supportive Culinary Arts for Chefs Abroad