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Chef Marcus Samuelsson outside of his restaurant Red Rooster. Photo by Angela Bankhead, MSG

Black Chefs Making History

Chef Palak Patel teaching a virtual cooking event at ICE

February Plans for Food Fans

Amy Baer Robinson

From NYC Film Composer to Culinary Entrepreneur

coopered barrels

The Art of the Cooper

a wheel of various flours

Types of Flour

Delmonico's

Restaurants That Changed America

infra red cooking charred cabbage

Infrared Cooking 101

Wonjei Hwang

A Management Grad Brewing Success in the Coffee Industry

Chef Alan Kang

Meet Chef-Instructor Alan Kang

Brandon Kaufman serving food

An ICE Alum's Career in Sustainable Seafood

Charles Taylor making pastries with classmates

From Passionate Athlete to Pastry Cook in France

crab chowder

Chef Frank's Crab Chowder

Chef Hilary Henderson

Hilary Henderson's Beef Tips

roasted chickpeas

Plant-Based Culinary Arts

All Ģ��Ƶ Chickpeas

chocolates made with an alphabet block mold

Pastry & Baking Arts

Giving New Life to Vintage Chocolate Molds

Pastry & Baking Arts students decorate ombre cakes

Pastry & Baking Arts

How to Make an Ombre Cake

triple pork ramen

Ramen vs. Pho

kale on the grill

What to Cook for a New Year

Chef Palak Patel's dosa

Chef Palak's Dosa Recipe

lumpia spring rolls

Chef King's Lumpia Recipe

Ģ��Ƶ guest speakers

20 Inspiring Quotes from 2020 Virtual Speakers

Chef King Phojanakong's Pad Thai

How to Make Pad Thai Noodles

ICE alumni cookbook author Sarah Copeland

Winter Food Books by ICE Alumni