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Result (2099)

mini hand painted chocolate

NYC Sweets for the Style Set

sugar manipulating class

Continuing Education—Keeping the Fire Alive

busy restaurant kitchen

Business of Food/Wine

Keeping Your Cool in the Kitchen

recreational wine course

Uncorked: What Makes a Wine “Good”?

block of butter

Life As a Pastry Student: Why Quality Counts

chef matt weingarten

Building a Better Food System

tom voss dean of hospitality management

From Hotel Upstart to Hospitality Expert

live lobster and knife

Back to Basics

professional chef sharpening their knives in new york city kitchen

Lasting Reminders of a Life in the Kitchen

Pastry & Baking Arts

Beyond Flavor: The Science of Butter

check and cash on table at a restaurant

Business of Food/Wine

The Tipping Point

california farm to table dish made from chez panisse cookbook

Books That Matter: California Cuisine

The Restaurateur as Entertainer: ICE Alum Arnold Myint

chef sam kadko

An Appetite for Knowledge

Mast Brothers Chocolate

Pastry & Baking Arts

Field Trips

ICE culinary student Christen Clinkscales

Pursuing My Passion

A rainbow pile of colorful fruits and vegetables

The Can-Do Chef: Tina Bourbeau

chocolate ganache poured over chocolate bundt cake

Sweet Technique: Chocolate Ganache

alumni anthony jackson

Social Media Meets Fine Dining: ICE Alum Anthony Jackson

chocolate bar made by michael laiskonis in the ICE chocolate lab

Pastry & Baking Arts

Bean-to-Bar: Chocolate in 10 Steps

A pastry student brushes details on an edible Halloween witch

The Showpiece Sorcerers — Karen Portaleo and Susan Notter at ICE

ICE Alum Dom Tesoriero

From Food Trucker to Food Network Star: ICE Alum Dom Tesoriero

Ģ��Ƶ Alumni Inez Ribustello followed her passion from culinary arts to wine

Wining & Dining Small-Town America: Inez Ribustello

cocktail with mint sprig on a bar

NYC’s Restaurant Advocate: ICE Alum Andrew Rigie