ICE is thrilled to announce the launch of the Online Plant-Based Culinary Arts & Food Operations program.

Delicate stalks of asparagus start to peek above the ground this time of year, heralding spring and the abundance of produce to follow in the summer months.

Making Irish soda bread is a classic — and delicious — way to celebrate St. Patrick's Day.

This year's National Restaurant Association State of the Industry report painted a particularly rosy picture.

In our third partnership video with Zwilling USA, Culinary Arts Lead Chef-Instructor Barbara Rich shows you the difference between a sauté pan and a sautoir pan while using two methods to cook chicken.

Despite not having the funk of washed rind cheese or the particular sting of blue cheese, goat cheese can also be polarizing because of its distinct tang. But fresh, tangy cheeses are not the only way that goat’s milk expresses itself in cheese form.

Everyone (staff, faculty and students alike) loves pizza day.

Chef Adrienne Cheatham is no stranger to the hospitality industry.

Get to know sumac as a versatile culinary component you definitely want to have in your arsenal.

High-end fashion stylist-turned chef and ICE alumna Rasheeda Purdie stopped by our NYC campus to chat with the students about life as a chef, following your passion and the importance of finding inspiration through your roots. While on campus, Chef Rasheeda demonstrated how to make her popular ramen, featuring her “game changer” soy egg.