During the event, alumni had an opportunity to see what’s new while enjoying refreshments and rubbing elbows with their peers and former instructors. For the staff, it was an amazing opportunity to...
You already knew all of that, right? That stuff is for amateurs, and you're serious griller who’s ready to take this weekend's cookout to the next level. So let's talk ribs. The secret to the best...
Often referred to as the "Oscars of food", these annual awards are among the most elite honors in the culinary field. This year's theme was, fittingly, "Lights, Camera, Taste", a celebration of the...
6:10 PM Moving from savory to sweet, Chef Chad Pagano demonstrated the difference between making dessert at home and for a crowd. Inviting Martin Rucker and Herb Taylor to whip up a batch of chocolate...
ICE hosted the cookbook launch for the collaborative's 2013 publication, featuring recipes from such renowned chefs as Dan Barber, Rick Bayless, Mary Sue Milliken, and Ethan Stowell. A selection of...
When I contacted her to request an interview on behalf of ICE, Ms. Stockton graciously accepted. We met at the Food Network offices at Chelsea Market. Here’s what she had to say: I’ve heard that you...
Every year, Allagash brewery in Maine selects one brew from its portfolio to inspire ICE’s professional culinary students as they craft original recipes to feature and pair with the beer. This year...
Launching ICE's new Techniques & Art of Professional Bread Baking program this spring, Chef Sim Cass explained to his students that creating bread is alchemy: the seemingly miraculous transformation...
Looking around as if at Disney Land for the first time, I took in the photos on the walls, walked past a pastry class, and inhaled the scent of fresh baked breads. At the front desk, I check in...
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...
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...
This year, 24 finalists from New York City public high schools prepared two traditional French dishes in under two hours, vying for the chance to win scholarships to finance their dreams of attending...
