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From certain varieties of olives and potatoes to various cured meats, to balsamic vinegar and cheese, there are certain foods that are inextricably tied to their place of origin. The specific terroir

Before I was a student in ICE’s Culinary Arts program, the only foodservice job I had was working behind a bakery counter. Aside from reheating quiche, I wasn’t preparing food — I helped customers

Taking the Culinary Arts program was a dream. And when you dream about going to culinary school — or at least when I did — I imagined pulling a roasted rack of lamb out of the oven, folding the

As all the world’s cheeses are made from the same basic ingredients — milk, salt, rennet and cultures — it is the aging process, at the hands of an affineur, that encourages baby cheese wheels to

The process of landing an externship at a restaurant is slightly different than the typical office interview process, as it allows you to experience the kitchen, meet the team and even show off some

Of primary importance, cheese offers high value with low effort — a welcome departure from a majority of Thanksgiving’s signature dishes. When you’re spending all day in the kitchen for a meal that

After months of demanding kitchen work, the final two days of ICE's Culinary Arts program consist of market basket challenges where students put forth their own dishes for their Chef-Instructor to

The hands-on career training programs at ICE end with an externship, an opportunity for students to gain experience in a professional environment while making connections to kick-start their careers

“It was a long journey to get here,” Chef Katie says. Career Beginnings With a background in studio and digital art, Chef Katie always had a creative streak. “I started out in advertising,” she says.

This makes a certain degree of sense when you consider the most famous cheeses from both Italy and France. While Parmigiano-Reggiano and Pecorino are perfectly excellent to snack on in their own right

With COVID-19 seemingly behind us (friendly reminder: it isn’t), ICE faculty and staff took the summer season by storm, both dining out locally in New York City and Los Angeles, as well as dining out

Bread and melted cheese are foundational components of meals throughout the world, from Welsh rarebit to French croque madames, Swiss fondue and Georgian khachapuri, not to mention the universally