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

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

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

With just one technique, a simple pasta can turn into a piece of abstract art, dancing with pops of color. The secret to creating these colorful doughs is lamination. Though you might associate ...

Chef Daniel Rose is best known for articulating classic French cuisine as a contemporary homage to locality, heritage, and season. His restaurants have been at the forefront of the international ...

When it comes to a barbecue, burgers are almost always part of the equation. But when it comes to burger style of choice, which camp do you fall into: smash burger or restaurant-style? In honor of ...

Three Institute of Culinary Education alumni are making waves this month with high-profile achievements in the culinary world, demonstrating that hard work and dedication to the craft can lead to ...

Jenna Greco is passionate about providing the industry's next generation of leaders with the tools they need to succeed both professionally and personally. She began teaching Restaurant & Culinary ...

If you’ve ever wondered how chefs make such perfect – and delicious – omelets, join us for a virtual cooking demonstration. ICE Chef-Instructor Joshua Resnick will show you how to make this benchmark ...

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 ...

Though cooking a savory dish and preparing a pastry may require some of the same tools, the processes behind both are usually quite different. Where a savory chef can be creatively liberal, a pastry ...