Urbani Truffles headquarters in Perugia, Italy.

A Road Trip Through Italy and a Primer on White & Black Truffles

In October, my wife and I were vacationing in Italy and had the chance to visit Urbani’s birthplace in the small town of Sant’Anatolia di Narco, which is near Perugia, in the Italian province of

International externships at ICE

Four ICE Classmates On Their International Externships

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

Chef Michael Lomonaco

Michael Lomonaco’s Steak and Seasoned Career Advice

A native New Yorker with Brooklyn roots, he grew up in a household where cooking and vegetable gardening were some of his parents’ passions. In his teens and 20s, Michael’s passions were artistic, but

Creative Director of Genius at Food52 Kristen Miglore (Culinary, '08) released "Genius Desserts: 100 Recipes That Will Change the Way You Bake" in September.

Holiday Gift Guide: Winter Cookbook Releases

The first book, “ Korean Home Cooking: Classic & Modern Recipes” is from Chef Sohui Kim (Culinary/Management, ‘02) who owns The Good Fork and Insa with her husband, Ben, in Brooklyn. Sohui told me

reindeer sausage in helsinki market

From Reindeer to Blinis: Exploring Finnish Cuisine in Helsinki

Based on its geographic location and history, the influences on Finnish cuisine come from the east and the west. From the west (western Europe and Scandinavia) come dishes and ingredients like pickled

food waste after a fish fabrication course in culinary school

Food (Waste) for Thought: How the Industry is Tackling Food Waste

The United Nations Environment Programme “waste facts” include: In the United States, 30-40% of the food supply is wasted, equating to more than 20 pounds of food per person per month. Nationally

2017 IACP Conference in Louisville with Rick Smilow

Road Trip: The 2017 IACP Conference in Louisville

If you’re looking for an annual gathering of food editors, authors, recipe developers, food bloggers, test kitchen executives, culinary entrepreneurs, journalists and culinary experts, this is your


STREETS International Vietnamese Cooking Benefit

ICE has admired and supported STREETS' efforts since the organization's inception in 2009. Based in Hoi An, Vietnam, STREETS provides culinary and hospitality career training to poor and disadvantaged

Food made by ICE alumni

Inspiring Alumni: Executive Chefs and Restaurant Owners

In 2013, Chef Rachel Yang’s Seattle restaurant Joule ranked 9th on Bon Appétit’s “Best New Restaurants” in America list—an honor that was soon followed by a spot (two notches up) on Seattle magazine’s

IACP 2013: San Francisco

The organization, founded in 1987, boasts more than 3,000 members in 32 countries, ranging from chefs and culinary instructors to food media professionals, cookbook authors, culinary entrepreneurs and

ICE named IACP "Cooking School of the Year"

ICE named IACP "Cooking School of the Year"

A letter from ICE President and CEO, Rick Smilow: Last night in San Francisco, ICE took home the International Association of Culinary Professionals Award of Excellence for “Cooking School of the Year

Chef Thomas Keller at ICE

Thomas and Chris worked and cooked together at three NYC restaurants in the 80's: La Reserve, Raphael, and Rakel. On Friday evening September 7, ICE hosted Thomas Keller, one of Americas most admired

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