“I grew up with hippie parents with macrobiotic leanings…but also Julia Child and cheesesteak,” says ICE’s Director of Nutrition, Chef Celine Beitchman, about her roots. The Philadelphia native grew up in a (very) creative household; her father was a writer and a teacher while her mother was an artist, craftsperson, full-time parent and jack-of-all-trades. Chef Celine’s deep-seated roots also lie in the south of France — Marseille, specifically — as the family moved there when she was only three years old. That early-on exposure to different ingredients and simple cooking stayed with Chef Celine when she returned stateside.

Rejoice, National Beer Day is here and we’re seizing the day by combining two of our favorite things: beer and cheese. The method to beer cheese madness is so easy that it can be whipped up after a long night of revelry (which yours truly consistently did in college).

Ramp season is here, but it won't last long. Here's how to take advantage of ramps' distinct flavor while you still can.

Pursue your hospitality career dream in New York City with ICE's Hospitality & Hotel Management diploma program.

Pastry & Baking Arts Chef-Instructor Sohrob Esmaili shared his tips and tricks for seamless pastry piping.

Spring has sprung — and so has rhubarb. Here's how to get the most out of this seasonal vegetable.

Along with the thrill of inventive flavors, innovative techniques and elegant plating, chefs have a responsibility to fully understand their products and processes, especially when an element of danger is concerned. Besides the risk in handling sharp knives, extreme heat and powerful tools on a regular basis, chefs are also routinely handling something that can cause harm to those they serve: namely, the food itself.