Explore All Guest Chefs

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Chef Arnold Myint makes Thai barbecue
Recipes

Chef Arnold Myint’s Thai-Inspired Barbecue Recipes

A bowl of saffron yogurt
Culture

100 Days Eating Vegan

La Cubana is a Cuban restaurant in Meatpacking.
Business of Food/Wine

Three NYC Restaurant Openings from ICE Alumni

Barry Tonkinson is the director of culinary research and development at ICE.
Culinary Arts

Chef Barry on Finding Your Culinary Voice

Chef Elliot Prag
Alumni

Q&A with Chef Elliott Prag

NGI Alum Cara Lanzi

Life as a Private Chef with NGI Alum Cara Lanzi

Annemarie Colbin Ph. D
Alumni

Remembering Annemarie, a Pioneering Force of Nature

Chef Seamus Mullen
Alumni

Talking Sustainable Meat with Chef Seamus Mullen

NGI alum Chloe Coscarelli
Alumni

An Interview with NGI Grad and Cookbook Author Chloe Coscarelli

Wolfgang Puck speaks to ICE graduates in Los Angeles.
Alumni

Wolfgang Puck Inspires First Los Angeles Campus Graduates

Kelvin Fernandez is a chef in New York City.
Alumni

Meet Chef Kelvin Fernandez

Chef Frank turns simple spaghetti pro with three meats and sauce and pasta from scratch.
Recipes

How to Chef-ify Spaghetti and Meatballs

Chef Charcutier Arthur Dehaine
Culinary Arts

Chef Charcutier Arthur Dehaine Reimagines Tradition

Edible flowers in the hydroponic farm at the Ä¢¹½ÊÓƵ.
Culinary Arts

How to Serve Four Edible Flowers and Herbs

A blurred view of a kitchen
Culture

Sobriety in the Kitchen

Chef Mashama Bailey won the 2019 James Beard Award for Best Chef: Southeast.
Alumni

Mashama Bailey is the Best Chef in the Southeast

Herve Guillard is the dean of students and Pastry & Baking Arts lead chef at ICE's Los Angeles campus.
Alumni

Get to Know Los Angeles Campus Lead Chef Herve Guillard

Chef and restaurateur Susan Feniger speaks to ICE students.
Alumni

Susan Feniger on Business Partners, Hiring and Giving Back

Macaroni Pie with Graham Cracker Pepper Streusel
Recipes

Chef Michael Garrett's Macaroni Pie Recipe

ICE graduates take photos at the 2018 commencement ceremony.
Alumni

Meet the 2019 Commencement Speakers

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

Chef Marc Johnson Follows His Instincts Around the World

Chefs Timothy Hollingsworth and Jonathan Granada of Otium spoke to students at our Los Angeles campus for the Meet the Culinary Entrepreneurs lecture series.
Alumni

The Hollingsworth Way

Microgreens at the Union Square Greenmarket
Alumni

Market to Table with Manuel González Charles

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

Chef Frank Proto's Pro Burger