Explore All New York City

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ICE grad Guy Vaknin started Beyond Sushi
Alumni

How ICE Grad Guy Vaknin Built a Vegan Sushi Empire

International Culinary Center flag in Soho

ICE Announces Agreement with International Culinary Center

magazines
Alumni

Three ICE Alumni Thriving in Food Media

ICE alumni with Chef Mike Anthony at Gramercy Tavern
Alumni

What it’s Like to Launch a Career in a Michelin-Starred Kitchen

Red Rooster Chef Marcus Samuelsson
Alumni

Marcus Samuelsson on His Most Important Work Ever

Four Seasons New York

How Hotels Are Helping During the COVID-19 Crisis

Takeout containers of food from restaurants

ICE President & CEO Rick Smilow Compels Community to Order In

Takeout containers in a restaurant kitchen
Culture

Resources for Restaurant Industry Workers

Drew Nieporent outside Tribeca Grill
Business of Food/Wine

Day by Day is a Double-Edged Sword

Jungsik Executive Pastry Chef Eunji Lee plates baby bananas
Pastry & Baking Arts

Eunji Lee Shares Her Signature Dessert

Chefs Kwame Williams, Michael Garrett, Adrienne Cheatham, Michael Jenkins
Culture

ICE Chefs Commemorate Black History Month

Chef Jean-François Bruel speaks to students at ICE during an Elite Chef demo

Chef Jean-François Bruel Shares Classic and Modern French Cooking

Michael Shain at Death & Co
Alumni

ICE Alumni with Beverage-Based Careers

Director of Nutrition Celine Beitchman teaches in the hydroponic garden

ICE Introduces Culinary Nutrition and Food Therapy

Aerobanquets RMX at The James Beard House photo by David Chow
Culture

5 Food Activities to Get You through January in NYC

Plant Food + Wine keeps its compost box in the middle of the garden bed on its patio.
Business of Food/Wine

2019 Sustainability Strides at Restaurants

HANYC President and CEO Vijay Dandapani announces ICE as the hotel association's exclusive, official education partner.

HANYC Names ICE Official Education Partner

Vinny Milburn owns wholesale fish supplier and restaurant Greenpoint Fish & Lobster Co.
Business of Food/Wine

Vinny Milburn Shares the Story Behind Greenpoint Fish & Lobster Co.

People cooking in the Saveur test kitchen

What it's like to Extern in the Saveur Test Kitchen

232 Bleecker Executive Chef Suzanne Cupps
Alumni

Chef Suzanne Cupps on Opening 232 Bleecker with Dig

Chef Fredrik Berselius photo by Charlie Bennet
Alumni

Meet Aska Chef Fredrik Berselius

Chef Paul Liebrandt inspires culinary students at ICE.
Alumni

Paul Liebrandt’s Lessons Over Lièvre à La Royale

Gotham Bar and Grill dining room
Business of Food/Wine

Bret Csencsitz's Restaurant Management Advice

John and Sukey Jamison raise sheep at Jamison Farm.

Pro Chefs Love This Pennsylvania Lamb Purveyor