The history of dairy consumption in Japan dates back to ancient times, with the introduction of cattle by nomadic tribes ...

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

“Wine is thought to gain in complexity through its life, shedding the immediate attractiveness of youthful fruit and bringing about secondary and tertiary flavors and aromas that develop through the ...

The Plant-Based Culinary Arts (formerly known as “Health-Supportive Culinary Arts”) graduate is one of the final competitors on the cooking competition show, hosted by Chefs Nyesha Arrington, Richard ...

Chef Sue Gonsalves, a Chef-Instructor in ICE’s Recreational program, selected broccoli rabe to feature this month. Although this cruciferous vegetable looks akin to broccoli and broccolini, Chef Sue ...

In a matter of months, you can earn a Pastry & Baking Arts diploma at the Institute of Culinary Education. ICE’s alumni are thriving in multiple facets of the culinary field — from restaurants and ...

I’m getting married this summer, and maybe I’m crazy, but I’d like to bake my own wedding cake. The pastry module in the Culinary Arts program was one of my favorites when I was a student, and the ...

This fermented pomegranate ginger salsa is both sweet and tangy while carrying a bit of a kick. The pomegranates are fermented with ginger, serrano peppers, ginger, shallots and mustard seeds — ...

Since ICE’s inception, our campuses have been home to a great number of chef-instructors whose talents reach far beyond what the curriculum teaches students. Here, we celebrate our women ...