Chef Alon Langleib (Pastry, '08/Management, '13) earned a dual diploma at ICE and built his career at renowned restaurants, including Andrew Carmellini's Lafayette Grand Cafe and Bakery and Josh Capon's Lure Fishbar, before returning to teach at our New York campus.

Director of Nutrition Celine Beitchman is simplifying meal ideas and serving recommendations for the five major food groups. Here's her guidance on fruits and vegetables.

After a few short years working in the industry, ICE alum Tanya Pustelnik (Culinary, '19) has landed a role as sous chef of Anaheim’s award-winning restaurant, Strong Water, while maintaining her second job cooking at Costa Mesa’s Descanso. As the saying goes, she quite literally spins many plates.

Grilling is a dry heat method that uses radiant heat to cook an item suspended above the heat source. Some of the juices are caramelized directly onto the surface of the meat while others drip onto the heat source, combust and cause chemical reactions that result in complex flavors. The type of fuel you use, such as charcoal, wood or gas, will determine the types of flavors produced during the cooking process.

ICE alum Adjoa Kittoe shares the story behind Juneteenth and her plum cobbler recipe to celebrate and reflect with red food.

The Ä¢¹½ÊÓƵ commemorates more than 1,275 graduates entering the restaurant and hospitality industry at a time when owners and operators need an infusion of talent.

After a year of online cooking, baking and beverage classes, ICE's kitchens will reopen to the public in July for our popular hands-on recreational classes.

On the latest episode of Epicurious' 4 Levels series, Chef Frank Proto shares his pro ravioli recipe, including ravioli filling and ravioli sauce for a nettle pasta.

Chef Norma Salazar brings hotel, restaurant and competition experience from the Culinary Olympics to the Pastry & Baking Arts kitchen classroom.

Our New York campus has enhanced the bean-to-bar chocolate lab space to include a fermentation lab hosting miso, koji and vinegar experiments among more fermentation exploration.