Guest Chefs | Ģ��Ƶ

Explore All Guest Chefs

Result (321)

Follow the Leader: On the Value—or Lack thereof—of Trends in Cooking

two people cooking together a dynamic duo

Dynamic Duo: A Powerhouse Team of Alumni Sous Chefs

chef jenny mccoy

Endlessly Curious, Always Spontaneous

Meet Kate Edwards — NYC's Master of Service

Culinary arts student making sausage

Is a Career in Food Right for You?

Michael Laiskonis head shot

Roots and Rituals: On Cookies and Culinary Memories

In a Nutshell cookbook.

Recipe: Upside Down Cranberry-Pistachio Muffins

chef mike garrett at the ICE - Jets cooking school

From Reinventing Harlem's Cuisine to Training Future Chefs

ICE chef working with students

Business of Food/Wine

ICE and American Express Present: How to Sizzle and Not Fizzle

In a Nutshell cookbook.Cashew Chowder

Thanksgiving Cheat Sheet: Vegetarian Cauliflower-Cashew Chowder

sweetbreads dusted with fennel

Recipes of Iconic Chefs

President Rick Smillow and ICE at the bid against hunger

ICE Stands Out at NYC’s Biggest Fall Food Events

Tarte Croustade — praline cream

From the ICE Pastry Labs—The Art of Experimentation with Chef Michael Laiskonis

chef gerri sarnataro

Entrepreneur by Way of Italy

vivian howard

Redefining Regional American Cuisine with ICE Alum Vivian Howard

Jeremiah Tower

The Roots of American Food: Paying Homage to Jeremiah Tower

pastry chef-instructor jeff yoskowitz leading class

Pastry & Baking Arts

Striving Toward Pastry Perfection: Meet Chef Jeff

The cookbook In A Nutshell

Toasting to ICE's Nutty Professors: In a Nutshell Cookbook Launch

plating a dessert

Business of Food/Wine

Playing with Fire

Lobster

Chef at the Helm: ICE alum David Seigal of Cull & Pistol

The Good Fork

Sandy Survivor: ICE alum Sohui Kim of The Good Fork

Pastry made at ICE

The Pastry Renaissance of Tariq Hanna

chef sabrina sexton

From NY's Iconic Kitchens to ICE's Classrooms

Alex Pope

An Innovative Chef Takes on Sustainable Butchery—ICE Alum Alex Pope