The new fully-remote culinary school program only requires approximately 13 hours per week of your time — all from the comfort of your home.

Kristin Donnelly (Culinary, ’05) wanted to get into food media but didn’t know how. Then she came to ICE, which kick-started her career path. Now’s she’s written two cookbooks and co-authored another two, including the recently released “The Chef’s Garden: A Modern Guide to Common and Unusual Vegetables.”

Have you ever wanted to make your own Halloween candy? ICE’s Director of Pastry Research and Development, Jürgen David, shares two candy bar recipes to spruce up your trick-or-treating.

ICE alum Pamela Vachon (Culinary, ‘11) talks through her experience trailing at three different restaurants in search of the right externship for her.

Want to take your homemade pudding to new heights? Chef Frank Proto shares an elevated take on coconut pudding in the latest episode of Epicurious’ 4 Levels series.

Two ICE alumni have recently started their own personal chef businesses, taking lessons from the classrooms into their careers. They explain how they got started and share their thoughts on pricing and kitchen must-haves.

Director of Nutrition Celine Beitchman explains why our bodies need protein and how to eat a balanced plant-based diet.

In my cake decorating and sugar art business, Sugar Couture, one policy that has not changed since the beginning is a requirement that all my work is custom. That provides an exciting opportunity to find creative ways to make things happen for each client, like a custom chocolate mold.

Marc Melvin (Culinary, '21), has worked at iconic Italian restaurant Rao's in East Harlem for nine years. He's come to the Ģ����Ƶ to pursue a double diploma in the hopes of one day opening his own Italian eatery.

Ellen Bennett, the founder of apron company Hedley & Bennett, offers advice for aspiring chefs and entrepreneurs.