When it comes to choosing the most energetic, passionate communities in America, are there any stronger contenders than food lovers and football fans?

The day of Thanksgiving is a wonderful time to catch up with extended family and friends, but from a culinary perspective, we’re all about those leftovers.

Chowders are chunky, hearty soups—a classic comfort food for the long, cold winter. As ingredients, cauliflower and cashews are both mellow in flavor, with buttery, earthy richness, but here they combine to make a bold soup.

When you’re an executive chef in one of the nation’s hottest food cities, holidays become just another day at work. So, who better to ask for their holiday cooking tips than the professionals who reinvent traditional dishes year after year?

Preparations are well underway as ICE staff and students anticipate the move from our 23rd Street facility to Brookfield Place in Lower Manhattan. As construction hums away, the lines set down on paper blueprints are turning into reality, revealing an immersive, state-of-the-art atmosphere for cooking and study. In addition to dedicated rooms for culinary technology, charcuterie, mixology and wine studies, I’m excited to announce that the new facility will contain a chocolate lab, complete with a full range of “bean to bar” equipment.

It's been a busy five weeks since my first blog post. In class, we've covered topics ranging from menu planning and finding a location to restaurant finances and branding. What's more, it seems like we're meeting a new food entrepreneur each time we come to class!

This month, ICE was thrilled to host an event for some of the most important career mentors for aspiring chefs and hospitality professionals: school counselors.

As I round the corner on the last lap of culinary school, it’s amazing to consider how far my classmates and I have come. Less than eight months ago, many of us didn’t know how to tell the difference between oregano and marjoram. Today, we’re tackling the recipes of the greatest chefs of our time.