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Result (2065)

South Korean chef Jeong Kwan hosted a hands-on class on Korean temple cuisine at ICE’s Los Angeles campus.

A Zen Buddhist Nun Walks into a Culinary School

Nate Wood combines culinary arts, medicine and media in his career.

Why an Aspiring Doctor Enrolled in Culinary Arts

Olivia Roszkowski teaches Health-Supportive Culinary Arts at ICE.

The Instructor Inside ICE’s First Health-Supportive Culinary Arts Class

Olive and eucalyptus gelato at Dessert Bar in New York City.

The Science Behind Smell and Taste

A fried egg over a healthy breakfast spread.

New Year, Renewed You: Final Check-In

Mashama Bailey and Rachel Yang are nominated for 2019 James Beard Awards.

ICE Alumni at James Beard Award-Nominated Restaurants

Yi Han's handpainted final cake at ICE.

The ICE Alum Winning Cake Competitions Around America

Cornbread bakes in a muffin tin.

America's Essential Connection to Cornbread

Daniele Uditi is the executive chef and pizzaiolo at Pizzana in Los Angeles.

The Italian Chef and Pizzaiolo Behind Los Angeles’ Pizzana

Scallop Crudo, Grape, Nasturtium Oil and “Caviar” of Aceto Balsamico di Modena PGI

Chef Barry's Scallop Crudo and Balsamic "Caviar"

Celine Beitchman is ICE’s New Director of Nutrition.

Meet ICE’s New Director of Nutrition

A Chopstick Challenge participant moves Jelly Beans from one bowl to another.

ICE Launches New Team Building Activities for Special Events

Baby Spinach Salad with Beet-Pickled Shallots and Shiitake “Bacon”

Renewal Season: Three Plant-Based Recipes to Make this Spring

Rachel Yang is the co-owner and co-chef of Relay Restaurant Group.

ICE Alum Rachel Yang Finds Balance in the Pacific Northwest

Beans and potatoes are plant-based sources of protein.

Annemarie Colbin’s Take on Protein for Vegetarians

Sara Tane is a food editor at Feedfeed.

Why a New York City Food Editor Enrolled in Culinary School

Pink Pie offers sweet and savory mini pies in Miami.

The ICE Alumni Behind Pink Pie

Salt-Baked Celery Root, Balsamic-Poached Figs, Marinated Goat Cheese and Balsamic “Meringue”

Chef Barry's Salt-Baked Celery Root Recipe

Matt Alter tosses pizza dough at Natalie's in Columbus, Ohio.

ICE Alum Matt Alter Makes a Name for Himself in the Midwest

Chef-instructors Barbara Rich and Ann Ziata

Female Chefs Leading the Conversation on Food and Health

A standard restaurant kitchen

Business of Food/Wine

What Restaurateurs Need to Know Before Signing a Lease

Geoffrey Zakarian

Geoffrey Zakarian’s Culinary Career Advice