Culinary Arts

Cheddar cheese is the second-most consumed cheese in the U.S., just behind mozzarella. Despite it being our go-to cheese for nachos, burgers, grilled cheeses and homemade cheddar cheese sauce for mac

Many students and alumni of the Institute of Culinary Education could soon say goodbye to some of their federal student loan debt. Under President Joe Biden’s Student Loan Debt Relief Plan, higher

If cheese is milk's attempt at immortality, the same can be said for charcuterie and meat. The term “charcuterie” comes from the French term chair cuit, which literally translates to “cooked flesh,”

If you love cooking and your goal is to make a career out of your passion, enrolling in culinary school is a great start. While we have campuses in vibrant, food-centric cities (New York and Los

Amanda Lee is an ICE alum ( Culinary Arts ‘20) who won the United States of Umami Culinary Competition in 2019. She was chosen out of a contest of eight students at ICE, and was then sent to the

I recall an early lesson on product recognition from my own ICE curriculum, which involved tasting a wide range of fresh and cultured dairy products, including a number of different styles of cheese.

The externship, which provides real-life restaurant experience for Institute of Culinary Education students, is the final piece of the educational puzzle. After completing all of the kitchen classroom

“You cannot believe how happy we are to be back here live in Chicago,” remarked Fred Seegal, the James Beard Foundation’s Chairman of the Board. “I’m extremely proud of all the things that we’ve

“While a lot of people think of grilling as a technique that anyone with a beer in their hand can do after sitting in the sun all day, it actually involves a lot of finesse and understanding about how

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