Now, living in the United States, he finds the taste of home through the simple and traditional Austrian cake. Obstfleck is typically made with apricots and other stone fruits, best served during...
If you love cooking and your goal is to make a career out of your passion, enrolling in culinary school is a great start. While we have campuses in vibrant, food-centric cities (New York and Los...
A comprehensive education from a world-class school can help you master the craft of culinary arts and find your path in the food and hospitality industry. But what if you can't commute to campus or...
Some of you already know Chef Elliott as a beloved chef-instructor and department head of our Health-Supportive Culinary Arts program. Now, he's the newly appointed Dean of Student Affairs & Career...
Grab your novelty lobster-print bib and prepare yourself. There's a different, not-so-secret type of lobster roll that may change your life, or at least, your summer cookouts. Native to New England...
A little history: The peach tree is native to Northwest China and believed to have been cultivated since 2000 B.C. From China, the peach trees traveled to far-flung countries like India, Persia and...
Growing up, Pastry & Baking Arts Chef-Instructor Stephen Chavez and his family would take a perennial summer pilgrimage to Catalina Island, about 20 miles off the Southern California coast. “Dead...
What does it take to bloom an onion? Some simple ingredients, a little bit of time and a big appetite. If you’ve never partaken in the cult classic favorite seen at many chain steakhouses across the...
Bastille Day is celebrated every year on July 14th, marking the anniversary of the storming of the Bastille, a state prison, in 1789. The historic day marked the beginning of the French Revolution and...
"What's good to eat?" It turns out the answer to the age-old question is more simple than many people may think. Celine Beitchman is the Director of Nutrition at the Institute of Culinary Education...
Amanda Lee is an ICE alum ( Culinary Arts ‘20) who won the United States of Umami Culinary Competition in 2019. She was chosen out of a contest of eight students at ICE, and was then sent to the...
I recall an early lesson on product recognition from my own ICE curriculum, which involved tasting a wide range of fresh and cultured dairy products, including a number of different styles of cheese....