Cory Sale is the Senior Public Relations Manager at ICE and an alumna (Culinary Arts '22). She enjoys writing about seasonal ...

Welcome to Los Angeles — one of the world's culinary and hospitality capitals, and one of the most exciting food cities in America. Launch your culinary career in this urban oasis for food and ...

ICE, its faculty and alumni have been awarded top honors by the James Beard Foundation, the IACP, USA Today, The Daily Meal and more. Find out why an ICE education puts you in amazing company. [1] ...

Welcome to New York City — one of the world's culinary and hospitality capitals, and one of the most creative food cities in America. Our 74,000-square-foot facility in Lower Manhattan's Brookfield ...

Chef Jürgen’s Pumpkin Spice Latte Crispy Rice Treats combine childhood nostalgia with the flavors of the season. A layer of ...

ICE, its faculty and alumni have been awarded top honors by the James Beard Foundation, the IACP, USA Today, The Daily Meal and more. Find out why an ICE education puts you in amazing company. [1] ...

The Institute of Culinary Education's recreational division is known for offering hundreds of cooking, baking, beverage and professional development classes a season for thousands of people a year. In ...

ICE now offers an eight- to 13-month, Plant-Based Culinary Arts (formerly known as Health-Supportive Culinary Arts) career training program promoting nutrition, wellness, whole foods, sustainability ...

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Join Chef Rose as he demonstrates quenelle de brochet, a classic French dish made of creamed pike with a quenelle shape. More on Chef Daniel Rose: A Chicago-native, Rose landed in France to study at ...