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Explore All Culinary Arts

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Food made by ICE alumni

Inspiring Alumni: Executive Chefs and Restaurant Owners

samplers at NYCWFF

Spending Time at the NYC Wine and Food Festival

Turducken

Three Birds in One—The Famous Turducken

finishing cookies with chocolate ganache

Life as a Pastry Student: Trailing

Professional Cheese Studies at ICE

Move Over Wine and Cheese: There's a New Pairing on the Tasting Scene

chef using a smoker and grill

Life as a Culinary Student: Turning Up the Heat

tomatoes

Gluten-Free Global Cuisine

culinary school uniform

My Unlikely Decision to Embark on a Culinary Career

cooking carrots on a gas range

Eating My Way Through Restaurant Week

chopping broccoli

(Gluten-Free) Breaded & Fried

sliced heirloom tomatoes

The Potential of a Tomato

gluten free macaroni and cheese

Life as a Gluten-Free Culinary Student: Roux the Day

chef chopping onions

Stock-A-Palooza

butter

Key Ingredient: Butter

Culinary students in New York City sitting and listening to a lesson from their instructor

The First Day

ICE named IACP "Cooking School of the Year"

ICE named IACP "Cooking School of the Year"

Photo by Vita Vilcina on Unsplash

Returning to Your Roots

Fall Career Fair at ICE

Fall Career Fair

sous vide steak at ICE

Chef James' Sous Vide Steaks

Darren Coleshill - Pro Cheese Studies at ICE

The Accidental Cheesemaker at ICE

ICE travels to Vietnam

ICE Students and Alumni Travel to Vietnam — Part I

ICE students travel to France

ICE Alumni Travel to France — Part II