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Sohui Kim is the chef/owner of The Good Fork in Brooklyn.

ICE Alumni Earn Michelin Guide Acclaim

ICE alum Colleen Riley is the chef de cuisine at Valerie Confections.

Pastry & Baking Arts

A Pastry Chef’s Path from New York to LA

A hand grabs one of Chef Penny's leftover candy cookies.

The Perfect Recipe for Leftover Candy

Farley Elliott, senior editor at Eater LA, speaks to ICE Los Angeles students.

Business of Food/Wine

5 Tips for Press Coverage from an Eater Editor

Pastry & Baking Arts student Joy Cho continues her career change litmus test at ICE's New York campus.

Pastry & Baking Arts

Second Time’s the Charm: Reflecting on My First ICE Practical

Devon Penn is an ordained minister studying culinary arts at ICE New York.

How a Minister Survived Hurricane Irma and Enrolled at ICE

Mashama Bailey is the executive chef at The Grey in Savannah, Georgia.

Mashama Bailey’s Big Year

Chef Curtis Stone speaks to students at ICE's Los Angeles campus.

Business of Food/Wine

Curtis Stone on Restaurant Gratuity

ICE's special events lead chef-instructor Philipp Hering works with gourds.

Plant-Based Culinary Arts

Autumnal Gourds with ICE Alumni

Penny Stankiewicz shares pro baking techniques for perfect cookies.

The Ultimate Chocolate Chip Cookie Technique

Olivia Moglino opened Liv Nut Free bakery in September 2018.

ICE Alum Opens Nut-Free Bakery in New Jersey

Mette Williams is a Culinary Arts chef-instructor at ICE's Los Angeles campus.

Cooking from Childhood to Motherhood

Women in Hospitality United hosted its first Solution Sprint in September.

Women in Hospitality United Hosts Inaugural Sprint

APL Restaurant specializes in steak in Los Angeles.

A Prime Time for Dry Aging

Kerry Brodie won ICE’s Wusthof Award for Leadership when she graduated from the Culinary Arts program in 2017.

ICE Alum Kerry Brodie Wins the 2018 ACCSC Outstanding Graduate Award

Binchōtan charcoal provides chefs with a stable, high heat source.

Cooking with Charcoal

Little Tong Noodle Shop's popular chicken soup.

New York City’s Ever-Evolving Chinese Food Scene

Emma Winkler is studying Culinary Arts and Restaurant & Culinary Management at ICE.

Choreography in the Kitchen

Everyday Dal packages and Indian ingredients

How Indians Unlock the Power of Spice

ICE alum Uri Nemirovsky shares what it's like to work at a hotel front desk.

From Hospitality Calling to Front Desk

Chef Phil is serving pumpkin soup shots for ICE's special events this fall.

Eight-Ingredient Soup Shot for Fall Entertaining

The stunning Douro Valley is just a day trip from Portugal's second-largest city, Porto.

Five Reasons Portugal is a Culinary Traveler’s Haven

ICE Creative Director Michael Laiskonis experiment with PolyScience equipment.

Pastry & Baking Arts

The Transformative Potential of PolyScience Tools

Barry Tonkinson plates salmon with a sunchoke puree, roasted sunchoke, sunchoke chips, raw shave sunchoke and more.

Turn Fall Produce into Unique Treats with Pro Techniques