International Culinary Center

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Professional Culinary Arts Level 3: "The Hungry Games"

Chloe Zale at ICC

Weeks 9 and 10 of Culinary School: We Are Family!

Chocolate bars

How Does Cacao Become Chocolate?

urban farming at square roots

3 Ways Square Roots is Shaking Up Urban Farming

Bobby Flay

Culinary Spotlight: ICC's Trailblazing Alumni

A Kamayan Feast with Woldy Reyes and ICC Alumna Lani Halliday

Jacques Pépin

Jacques Pépin

Celebrating Food Business Fundamentals Grads for National Entrepeneurship Month

hot dogs

ICC in the News: Highlights from June 2019

ICC student Nick Lee cooks

Nick Lee, ICC Culinary Student, Wins World Umami Cooking Competition!

Recipes for a Perfect Pairing

Meet Your Future Employer: 2019 Fall Career Fair

ICC in the News: Highlights from February 2020

James Beard Awards 2020: ICC Alumni & Dean Semifinalists Announced

Pastry Chef Jansen Chan

Food as Art (and Architecture): Top 10 Pastry Feats by Jansen Chan

Honoring Stacy's Rise Project Scholarship Recipients for Women's Entrepeneurship Day

an original dessert

Elements of Developing an Original Dessert

Essential tips from Jacques Pépin
Tips & FAQs

6 Essential Cooking Tips from Jacques Pépin

Aly Moore, founder of Bugible—a blog about the world of edible insects

Bugs Are Sustainable

Nougatine intern Elizabeth Richards

An Intern's Life at Jean-Gorge's Nougatine

5 ICC Alumni Nominated for the 2020 IACP Cuisinart Awards

The 2017 James Beard Award nominees & winners – ICC graduates

The 2017 James Beard Award Nominees and Winners – ICC Graduates

Pastry molds

Defining Design in Pastry

Wylie DuFresne

Wylie DuFresne