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Hattie B's serves authentic Nashville hot chicken.
Culture

Pro Travel Tips from 72 Hours in Nashville

Restaurant & Culinary Management alum Jared Male opened Randall's Barbecue.
Business of Food/Wine

ICE Alum Opens New York City Barbecue Restaurant

Chef Barry Tonkinson is the director of culinary research at ICE.
Alumni

Meet Chef Barry Tonkinson, ICE’s New Director of Culinary Research

Colorful carrots line a farmers market stall.
Culture

Five Ways to Taste Fall Flavors with ICE

Mashed potatoes are served with salt on the side.
Culinary Arts

Salt and Pepper

Tomatoes are offered at the Greenmarket at Oculus Plaza.
Tips & FAQs

The Benefits of Market Visits

A person reads a recipe.
Culinary Arts

Back to School with the Latest Cookbooks by ICE Alumni

Sunset over King Estate in Oregon.
Culture

The Price of Curiosity: Studying for the Master of Wine Exam

Chef-Instructor Arnold Myint
Alumni

From Student to "Top Chef" to Chef-Instructor

Dragonfruit
Culinary Arts

Get to Know Exotic Fruits

Joy Cho studies Pastry & Baking Arts at ICE.
Pastry & Baking Arts

An Unpredictable Path with a Predictive Craft

A server pours wine at a restaurant
Business of Food/Wine

How to Plan a Restaurant Wine Program

Brine restaurant hosts a sauce bar with five signature sauces.
Business of Food/Wine

ICE Alum Opens Fast-Casual, Fire-Grilled Chicken Restaurant in NYC

Julia Child taught at ICE when it was called Peter Kump's School of Culinary Arts.
Alumni

Pasadena Restaurants for Julia Child's Birthday

Dana Pollack opened Dana's Bakery after graduating from ICE.
Pastry & Baking Arts

The Sweet Story Behind Dana's Bakery

A chef pours salt into a steaming pot.
Recipes

Salt: The Great Transformer

Maki Yazawa prepares chicken in an ICE LA Culinary Arts class.
Culinary Arts

Learning a New Language at Culinary School

Penny Stankiewicz creates a cake design with ruffles.
Pastry & Baking Arts

Experimenting with the Art of Ruffles on Cake

A food vendor offers street food in New York City.
Business of Food/Wine

Kiosks, Concessions and Trucks – Oh My!

Chef Diego Lozano plates a dessert at ICE's Center for Advanced Pastry Studies in 2017.
Pastry & Baking Arts

Culture in Pastry: Incorporating International Ingredients with French Techniques

Chef Bruce Kalman's Spaghetti alla Chitarra plate is presented after a demo at ICE LA.
Recipes

Former "Top Chef" Contestant Bruce Kalman’s Best-Seller: Spaghetti alla Chitarra

Chef Alex Atala shares his culinary voice at ICE.
Videos

My Culinary Voice: Chef Alex Atala

Chef Louis Eguaras used to cook at the White House (pictured).
Alumni

This ICE Instructor Used to Cook at the White House