Mix and heat: In a saucepan, combine the milk, heavy cream, cocoa powder, sugar, and a pinch of salt. Heat over medium heat, ...

Stefano Secchi is the chef and partner of Michelin-Starred Rezdôra, a rustic Italian restaurant highlighting the cuisine of Emilia-Romagna in New York City’s Flatiron neighborhood. The menu is ...

In April 2017, ICE and The New School partnered to launch the Zero Waste Food conference to focus on how we can discover better methods for the way we produce, distribute, consume and dispose of food ...

For over five decades, the Institute of Culinary Education has been a leader in culinary and hospitality education. Let us help you find your culinary voice.

The Coronavirus Aid, Relief, and Economic Security Act or, CARES Act, provided fast and direct economic aid to Americans negatively impacted by the COVID-19 pandemic. Of that money, approximately $14 ...

Andrew Catalano resides in Maspeth, New York, and has worked in the hospitality service industry for over 35 years. He has experience in working with union and non-union operations, for- and not-for ...

Arthur grew up among farmers and butchers in Picardy, France, and has a bachelor’s in restaurant management from Ferrandi Paris. He gained experience at France’s Le Chambard, Le Marloe, L’Arôme, ...

Come meet Michelle Palazzo, pastry chef at Frenchette and Frenchette Bakery and an ICE alum (Pastry/Management, ‘09)! Chef Michelle will be demonstrating Frenchette's Pistachio Paris Brest, a classic ...

Adriana Urbina is the Venezuelan chef behind Tepuy Dining and The Table, two pop-up dinner series with philanthropic efforts, in New York City.

Study cake design from around the world and contemporary cake decorating, from the basics of piping to advanced sugarwork, hand-sculpting and painting, airbrushing and novelty cakes.

Steve Samson didn't set out on a culinary career. He spent three years in Columbia University’s pre-medical program before enrolling at ICE. He then worked in several New York restaurants and before ...