Explore All Culinary Arts

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Marc Johnson is the chef de cuisine at Momofuku restaurant Majordomo.
Alumni

Chef Marc Johnson Follows His Instincts Around the World

Chef Frank Proto grinds short ribs for his burger patties.
Recipes

Chef Frank Proto's Pro Burger

Chef Adriana Urbina's fermented black bean short rib. Photo by Kathryn Sheldon.
Culture

The Beauty of Latin American Flavors

Rachel Yang is the co-owner and co-chef of Relay Restaurant Group.
Alumni

ICE Alum Rachel Yang Finds Balance in the Pacific Northwest

Sara Tane is a food editor at Feedfeed.
Alumni

Why a New York City Food Editor Enrolled in Culinary School

Pink Pie offers sweet and savory mini pies in Miami.
Alumni

The ICE Alumni Behind Pink Pie

Salt-Baked Celery Root, Balsamic-Poached Figs, Marinated Goat Cheese and Balsamic “Meringue”
Recipes

Chef Barry's Salt-Baked Celery Root Recipe

Matt Alter tosses pizza dough at Natalie's in Columbus, Ohio.
Alumni

ICE Alum Matt Alter Makes a Name for Himself in the Midwest

Geoffrey Zakarian
Alumni

Geoffrey Zakarian’s Culinary Career Advice

Balsamic Vinegar of Modena pearls with white bean puree and yellow beets on charcoal crackers.
Recipes

How to Make Balsamic Pearls

A pastry chef kneads dough to make bread.
Culinary Arts

Why We Wait: A Defense of Food That Takes Time

Chicken, Shrimp and Sausage Gumbo is great for groups.
Recipes

Chef Margot's Go-To Gumbo

ICE alum Adrienne Cheatham was the runner-up of "Top Chef" season 15.
Culture

Food TV Tips for Future Chefs

Students learn to taste olive oil at ICE Los Angeles.
Culinary Arts

The Golden State’s Liquid Gold

A turkey rests after cooking.
Culinary Arts

Thanksgiving 2018: Pro Advice from ICE

ICE alum David Viana will compete on "Top Chef" season 16.
Alumni

ICE Alum David Viana to Compete on "Top Chef"

A platter of jamon iberico is served.
Culinary Arts

Spain’s Prized Ham: Jamón Ibérico

Devon Penn is an ordained minister studying culinary arts at ICE New York.
Alumni

How a Minister Survived Hurricane Irma and Enrolled at ICE

Mashama Bailey is the executive chef at The Grey in Savannah, Georgia.
Alumni

Mashama Bailey’s Big Year

ICE's special events lead chef-instructor Philipp Hering works with gourds.
Plant-Based Culinary Arts

Autumnal Gourds with ICE Alumni

Mette Williams is a Culinary Arts chef-instructor at ICE's Los Angeles campus.
Alumni

Cooking from Childhood to Motherhood

APL Restaurant specializes in steak in Los Angeles.
Culinary Arts

A Prime Time for Dry Aging

Little Tong Noodle Shop's popular chicken soup.
Culture

New York City’s Ever-Evolving Chinese Food Scene

Emma Winkler is studying Culinary Arts and Restaurant & Culinary Management at ICE.
Alumni

Choreography in the Kitchen