Culinary Arts

The Institute of Culinary Education 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

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

Think Small A chef’s knife and a sauté pan are certainly worth their weight in gold, but don’t discount the smaller utensils that prove themselves to be just as useful and stand the test of time —

Chef Shawn’s mother grew vegetables in their family home’s garden in Seattle and sold flowers at bustling Pike Place Market. Despite the natural bounty available, he wouldn’t eat any of the fresh food

Career classes at ICE teach fundamentals and advanced skills in professionally-designed kitchens, so training at culinary school could be just the thing to sharpen your skill set — and your knives

Walking around Greenville, South Carolina’s Fall for Greenville festival with an official “judge” badge and clipboard, cutting the line as politely as possible to get a taste of each booth’s offering

One of the techniques that turns this dish into a show-stopper is Frenching the bone, or completely cleaning the excess fat from the ribs. “This is one of those dishes that has tons of ‘wow’ factor,”

After more than four decades teaching culinary education in two of the top gastronomic capitals in the United States, ICE has launched an online Culinary Arts & Food Operations program. And the reason