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Student at computer

Los Angeles Campus Introduces First Degree Program

Chef Peter George at ICE Los Angeles

Meet Chef Peter George

a bowl of chapulines

The History of Chapulines

From French Laundry Externship to Executive Chef

Amy Baer Robinson

From NYC Film Composer to Culinary Entrepreneur

Chef Alan Kang

Meet Chef-Instructor Alan Kang

Chef Chavez demonstrates making a parchment paper piping bag

Pastry & Baking Arts

How to Make a Parchment Paper Cornet

Former taekwondo and figure skating competitor Robert Hennings studies Culinary Arts

Athletes in the Kitchen

fruits and vegetables

Plant-Based Culinary Arts

The Case for Culinary Medicine

Chef Michael Lomonaco

Michael Lomonaco’s Steak and Seasoned Career Advice

beef vindaloo curry

The History of Curry

corn tortillas

The Magic of Corn Tortillas

Mei Lin Shrimp Toast

Celebrity Chef Dishes in ICE's Culinary Arts Classes

Padma and Anthony

ICE Alum Anthony Jackson's Career as Padma Lakshmi’s Chief of Staff

Chloe Zale at ICC

Weeks 9 and 10 of Culinary School: We Are Family!

Bobby Flay

Culinary Spotlight: ICC's Trailblazing Alumni

Culinary Arts students cook at ICE

How Do You Become a Chef and How Long Does it Take?

A chef demonstrates knife skills with vegetables

Cooking Certificate vs. Diploma ��ý

Braised Beef Cheek, Pear and Saffron Puree, Glazed Parsnips, Parsnip Chips

Braised Beef Cheeks

Josue Mendez's last day of class

Remembering ICE Alum Josue Mendez

Rolled kimbap

Kimbap: Colorful Korean Rolls Fit for a Picnic

International Culinary Center flag in Soho

ICE Announces Agreement with International Culinary Center

Bitter ingredients

Why Your Food Needs Bitterness