Explore All Guest Chefs

Result (320)
The Bubbe Sour combines Manischewitz wine, rum and maple syrup.
Recipes

Chef Margot's Manischewitz Cocktail

Palak Patel is a New York City chef.
Alumni

My Culinary Voice: Chef Palak Patel

New York City's Beyond Sushi serves a variety of vegan menu items.
Culture

Navigating the Plant-Based Craze

South Korean chef Jeong Kwan hosted a hands-on class on Korean temple cuisine at ICE’s Los Angeles campus.
Alumni

A Zen Buddhist Nun Walks into a Culinary School

Olivia Roszkowski teaches Health-Supportive Culinary Arts at ICE.
Alumni

The Instructor Inside ICE’s First Health-Supportive Culinary Arts Class

Mashama Bailey and Rachel Yang are nominated for 2019 James Beard Awards.
Alumni

ICE Alumni at James Beard Award-Nominated Restaurants

Cornbread bakes in a muffin tin.
Culture

America's Essential Connection to Cornbread

Daniele Uditi is the executive chef and pizzaiolo at Pizzana in Los Angeles.
Alumni

The Italian Chef and Pizzaiolo Behind Los Angeles’ Pizzana

Celine Beitchman is ICE’s New Director of Nutrition.
Alumni

Meet ICE’s New Director of Nutrition

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

ICE Alum Rachel Yang Finds Balance in the Pacific Northwest

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

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

Chef-instructors Barbara Rich and Ann Ziata
Recipes

Female Chefs Leading the Conversation on Food and Health

Geoffrey Zakarian
Alumni

Geoffrey Zakarian’s Culinary Career Advice

Nick Huddleston makes pasta at ICE Los Angeles.
Alumni

This ICE Alum Helped Open LA’s Otoño

Chef Nicolas Botomisy's apple ginger plated dessert.
Pastry & Baking Arts

Meet French Pastry Chef Nicolas Botomisy

Pinsa Cappricciosa is served at Camillo in Brooklyn. Photo by Raffaele De Vivo.
Culinary Arts

Say Ciao to Pinsa

Shari Bayer hosts Bo Bech on "All in the Industry."
Culture

Five Podcasts for Food Professionals

Zoe Nathan is the co-owner and head baker of Rustic Canyon Family restaurants.
Alumni

Zoe Nathan Looks Ahead in LA

Marc Murphy's Parmesan cookies
Recipes

Marc Murphy's Three-Ingredient Cookies

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

Chef Margot's Go-To Gumbo

Chef Phil serves a paccheri pasta with pancetta and Parmesan.
Recipes

Meet Your New Winter Comfort Food Favorite: Italian Pasta with Pancetta Recipe

Hors d'oeuvres are served at NGI's 40th anniversary event.
Alumni

Natural Gourmet Institute Alumni to Know

Missy Robbins is the chef and co-owner of Lilia and Misi.
Business of Food/Wine

Missy Robbins’ Approach to Restaurant Management

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

Mashama Bailey’s Big Year