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Kerry Brodie won ICE’s Wusthof Award for Leadership when she graduated from the Culinary Arts program in 2017.
Alumni

ICE Alum Kerry Brodie Wins the 2018 ACCSC Outstanding Graduate Award

Binchōtan charcoal provides chefs with a stable, high heat source.
Culinary Arts

Cooking with Charcoal

Little Tong Noodle Shop's popular chicken soup.
Culture

New York City’s Ever-Evolving Chinese Food Scene

Emma Winkler is studying Culinary Arts and Restaurant & Culinary Management at ICE.
Alumni

Choreography in the Kitchen

Everyday Dal packages and Indian ingredients
Culture

How Indians Unlock the Power of Spice

ICE alum Uri Nemirovsky shares what it's like to work at a hotel front desk.
Alumni

From Hospitality Calling to Front Desk

Chef Phil is serving pumpkin soup shots for ICE's special events this fall.
Recipes

Eight-Ingredient Soup Shot for Fall Entertaining

The stunning Douro Valley is just a day trip from Portugal's second-largest city, Porto.
Culture

Five Reasons Portugal is a Culinary Traveler’s Haven

ICE Creative Director Michael Laiskonis experiment with PolyScience equipment.
Pastry & Baking Arts

The Transformative Potential of PolyScience Tools

Barry Tonkinson plates salmon with a sunchoke puree, roasted sunchoke, sunchoke chips, raw shave sunchoke and more.
Recipes

Turn Fall Produce into Unique Treats with Pro Techniques

Jose Rivera graduated from ICE's Culinary Arts program in 2018.
Alumni

A Magical Case for Cooking at Disney

Hattie B's serves authentic Nashville hot chicken.
Culture

Pro Travel Tips from 72 Hours in Nashville

Restaurant & Culinary Management alum Jared Male opened Randall's Barbecue.
Business of Food/Wine

ICE Alum Opens New York City Barbecue Restaurant

Chef Barry Tonkinson is the director of culinary research at ICE.
Alumni

Meet Chef Barry Tonkinson, ICE’s New Director of Culinary Research

Colorful carrots line a farmers market stall.
Culture

Five Ways to Taste Fall Flavors with ICE

Mashed potatoes are served with salt on the side.
Culinary Arts

Salt and Pepper

Tomatoes are offered at the Greenmarket at Oculus Plaza.
Tips & FAQs

Shopping the Farmer's Market? This Is the True Benefit (and Cost), According to a Chef

A person reads a recipe.
Culinary Arts

Back to School with the Latest Cookbooks by ICE Alumni

Sunset over King Estate in Oregon.
Culture

The Price of Curiosity: Studying for the Master of Wine Exam

Chef-Instructor Arnold Myint
Alumni

From Student to "Top Chef" to Chef-Instructor

Dragonfruit
Culinary Arts

Get to Know Exotic Fruits

Joy Cho studies Pastry & Baking Arts at ICE.
Pastry & Baking Arts

An Unpredictable Path with a Predictive Craft

A server pours wine at a restaurant
Business of Food/Wine

How to Plan a Restaurant Wine Program

Brine restaurant hosts a sauce bar with five signature sauces.
Business of Food/Wine

ICE Alum Opens Fast-Casual, Fire-Grilled Chicken Restaurant in NYC