Like any college graduate, I started my first job hunt with ideals of wanting a position that allowed me to maintain a reasonably comfortable lifestyle while also satisfying the desire to work in a field and for a company I believed in. A position that inspired me. Something that allowed me to feel I was making a positive impact on others.

Balaboosta's Einat Admony visited ICE's NY campus and shared her recipe for fried beef kibbeh.

Chef-Instructor Chris Arturo elevates his poutine with duck confit, homemade cheese curds and a circulated duck egg.

On May 10, 2022, Ä¢¹½ÊÓƵ graduates from 2021-2022 will be able participate in a live commencement ceremony at New York University’s Skirball Theater, featuring Keynote Speaker Jacques Pépin, along with alumni speakers and chefs Mary Attea and Shenarri Freeman. Commencement ceremonies are always occasions for looking forward, and this is especially relevant for the graduates participating in this year’s festivities. After several difficult years for the hospitality industry due to the pandemic, the end actually seems in sight, and May 10 marks the first in-person commencement for ICE graduates since 2019, following a virtual commencement ceremony in 2021 whose keynote speaker was ICE alumna Gail Simmons.

ICE alums Joncarl Lachman and Marc Murphy volunteered with World Central Kitchen to provide meals for Ukrainian refugees. This was their experience.

In celebration of Mother's Day, Chef Jürgen recreated one of his favorite childhood dishes: buchteln.

Chef Joshua shares his recipe for charoset, a Passover Seder staple.

Chef Jürgen tested out several methods to add color to eggs using natural dyes. Here's what worked — and what didn't.