ICE Experts' Advice on Becoming a Sommelier
While most people think the role of a sommelier is just about knowing the nuances of wine tasting and composition — and beyond that, food pairings — what often gets overlooked is the reality that
What is an Externship?
With this in mind, we’ve constructed all of our hands-on training programs in Culinary Arts, Pastry & Baking Arts, Plant-Based Culinary Arts and Hotel & Hospitality Management* to culminate in an ICE
ICE’S Plant-Based Culinary Arts Continues to Grow
Whole, fresh, seasonal, traditional, balanced, local and delicious. These are the founding principles of ICE’s Plant-Based Culinary Arts program. This program has evolved and grown from its roots when
An Industry Focused on Growth: The National Restaurant Association Drops 2023 Report
The National Restaurant Association, known to many as “the other NRA,” is a 100-year-old business association that represents more than 380,000 restaurants across the US. While they have a variety of
Up Your Ramen Game with a Soy Egg
In honor of Black History month, we’re highlighting the creativity and talent of some of our Black alumni. Read on for Chef Rasheeda’s soy egg recipe, as well as the background of how this recipe came
How to Properly Sharpen Your Knife: Tips From a Professional Chef
We sat down with ICE’s Director of Culinary Affairs, Chef Hervé Malivert, to get some insight from a pro on how to sharpen your knife, how to know if it’s sharp enough and what that honing steel is
NYC Hospitality Veteran Michael Sinensky Shares His Dos and Don’ts with ICE Students
“And that was the third time I lost all my money.” While this may not seem like the most inspiring anecdote for a room full of prospective restaurateurs in ICE's Restaurant & Culinary Management
From Stylist to Chef: ICE Alumna Rasheeda Purdie Connects to Her Roots Through Ramen
Those words of wisdom from recent ICE alumna Rasheeda Purdie were just some of the gems students enjoyed during her recent visit and demonstration at ICE’s New York campus. A 2015 graduate of ICE New
Trade Your Pumpkin Pie Out for These Pumpkin Blondies
Pumpkin pie has always been a divisive dessert. For some, it’s the best part of Thanksgiving, and the fall season in general, for others it’s the dreaded ‘must do’ dessert on the table, often
Alumna Pooja Jhunjhunwala's Global Journey Started at ICE
Pooja Jhunjhunwala's (Pastry & Baking ‘16 and Cake Decorating ‘16) culinary journey has taken her across the world — which is why she's also known as The Global Vegetarian. With hundreds of thousands
Business Bits: Restaurant Design is Harder Than You Think
There’s a myriad of reasons for wanting to open a restaurant. For some, it’s years of hosting dinner parties or bringing dishes to potlucks and having everyone insist they should “do it professionally
Why You Should Take ICE’s Restaurant & Culinary Management Program
My goal every time I met with a prospective student was to help them create a strategy that would get them to their end goal — this could be a specific job they have dreamed of forever, or it could be