Explore All ICE Instructors

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Chef Remy's grilled cheese
Recipes

Elevate Your Grilled Cheese Experience with Chef Rémy's Egg-Infused Recipe

A chef in a restaurant kitchen
Culture

How to Leave a Job in the Restaurant Industry

Chef Palak's achar pickles

Discover the Flavors of India’s Achar Pickles: An Ancient Delight

Chef Palak's French fries
Recipes

A Five-Day Ferment for Pro French Fries

A bowl of fettucine alfredo
Recipes

Chef Frank's Fettuccine Alfredo

Croissant Cinnamon Rolls
Recipes

Croissant Cinnamon Rolls with Homemade Filling

Picture of Chef Elliot Prag in purple collared shirt standing in front of white wall
Alumni

Meet ICE New York's Dean of Students & Career Services, Elliott Prag

Chef Penny's pancakes are served with candied bacon and apple butter.
Recipes

Chef Penny's Pro Pancakes

Rib-eye and pineapple pico de gallo tacos on a white plate
Recipes

Pro Tacos with Pineapple Pico de Gallo

Young chef Kelvin with Daniel Boulud

Letter to the Young Chef

Five kinds of flour
Plant-Based Culinary Arts

Four All-Purpose Flour Alternatives

Chef Chris Scott's Carolina-style barbecue sample dish.
Recipes

Carolina-Style Pork Barbecue

Director of Restaurant & Hospitality Management Mishel LeDoux
Alumni

Meet Management Director Mishel LeDoux

Chef Sim Cass tosses pizza dough.
Culinary Arts

Chef Sim's Pro Pizza Dough

Adriana plates dishes
Culture

Adriana Urbina's Worldwide Women Empowerment Tour

Grilled chicken plated with lemon wedges
Recipes

The Grilling Trick You Have Yet to Try

Banana-Passionfruit Gelato
Videos

Picture-Perfect Passionfruit Gelato

A bowl of saffron yogurt
Culture

100 Days Eating Vegan

Coffee ice cream
Pastry & Baking Arts

Four Factors for Perfecting Ice Cream

Chef Elliot Prag
Alumni

Q&A with Chef Elliott Prag

Bourbon Salted Caramel Brownies
Pastry & Baking Arts

Chef Elisa's Bourbon Brownie Recipe

Kelvin Fernandez is a chef in New York City.
Alumni

Meet Chef Kelvin Fernandez

Spices are organized in bowls.
Culinary Arts

Five Guidelines for Sourcing and Storing Spices

sole meuniere
Culinary Arts

The Complexity of Simple Cooking