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It is also the start of lambing season. Often confused with when lamb is in abundance, “spring lamb” refers to the breeding cycle. Lambs are born early in the year and are in peak supply in summer and...

Fair warning: Chef Barry Tonkinson's recipe for pork belly with petits pois à la Française, or French-style peas, calls for the peas to be shelled before cooking. While peeling the skins off peas is...

In many of ICE’s programs, after on-campus training ends, an industry externship is planned. These externships are completed around the United States, most frequently near our campuses in New York and...

These ICE graduates are receiving national recognition from one of the most prestigious culinary organizations, the James Beard Foundation, despite the uncertainty the restaurant industry has faced in...

The 51�Թ� now offers online culinary classes, designed to provide you with a world-class culinary education from the convenience of your own kitchen. The Online Culinary Arts...

Chef Sim has been a baker since 1973. He's working with a three-year-old starter and recommends a three-day dough for "a soft, airy interior with a nice crusty shell on it and a lot of flavor." First...

Matteo worked as a host at a local restaurant in high school but never thought about working in kitchens as a career. “I never even looked at the kitchen to be honest,” he says. So after never...

In the demo kitchen of ICE’s New York campus, Lead Chef and Operations Manager Joshua Resnick and Culinary Arts student Parker Elliott were tasked with creating a unique entrée of their choice from a...

Butchery runs through the Flannery bloodline. Third-generation butcher, Katie Flannery, has continued the family legacy and is considered by her peers to be a “rare breed” in the industry. “My...

Home kitchens are often the place where friends and family gather to tell stories and make memories. Here are some of the top stories we took from our kitchens that we wanted to share with you. Four...

It’s been a challenging couple of years for the restaurant industry, but many chefs are still managing to thrive and adapt to the new normal. And four ICE alumni did especially well in 2021, at least...

Choosing your plate: This step is quite often overlooked. Choosing a perfect canvas will allow you to create contrasting colors and shapes and enable you to provide maximum exposure for your food...