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A history of Tex-Mex food, a lesson in the art of wrapping tamales and an appreciation for how different fruits can give signature flair to your margaritas. While some of the lessons learned in class...

Chef Cathy Kaufman, ICE’s resident food historian, didn’t miss a beat introducing us to life in 1800s France. Ushered in with background music appropriate to the era, Chef Cathy launched the evening...

We are so proud of Sonali that we wanted to give her a chance to tell us some more about the competition in her own words. What was the day of the competition like? We had a lot of time in the morning...

Sonali’s friends and teachers closely monitored the event from ICE, where we dined on mustard-friendly snacks like pigs in a blanket, pretzels and beer. Sonali had been working on her mustard dish...

May 14–15 Impressive Historic Desserts In this historically inspired class, Kathryn Gordon will help you create a completely edible sugar and chocolate display tower decorated with marzipan. On Day 1...

During his Meet the Culinary Entrepreneurs lecture Jason Apfelbaum, President and CEO of Chef & Company, provided inspiration, insight and a whole lot of fun for students in ICE’s Culinary Management...

ICE Director of Wine Studies Richard Vayda shares more: How and why does one make the leap from university nutrition teacher to CEO and Winemaker at an award-winning California winery? Eileen Crane of...

Chef Lorrie and 12 other judges tasted 1, 570 specialty gourmet and hand-made foods to select 125 finalists in 31 categories. The judging criteria included: taste, quality, innovativeness, ingredient...

During a demo at ICE Yesterday, Alexandra Guarnaschelli, the executive chef at New York City’s Butter, admitted, “Sometimes I think my food isn’t as good as it could be.” It’s hard to imagine that she...

C-CAP is designed to encourage high school students who show interest and aptitude in the Culinary Arts to turn their young passion into a long-term career. The 20th Annual Cooking Competition for...

Sealed with the crowning of a toque, a farewell buffet and one last day spent in the kitchen cooking beside my classmates and now, my close friends. We were an eclectic group. There were former Wall...

I was fortunate to document the process of Chef Chris’s latest creation, salami from scratch. “The key is to keep all of your grinding equipment in the freezer, where it’s covered, clean and cold,”...