Mix and heat: In a saucepan, combine the milk, heavy cream, cocoa powder, sugar, and a pinch of salt. Heat over medium heat, ...

For ICE grad and Sunbear sparkling coconut water founder Danielle Kreuger, the road to entrepreneurship started with a ...

It’s often assumed that the only reason to attend culinary school is to become a restaurant chef. That, however, couldn’t be further from the truth. While many culinary school graduates do develop ...

Attention LA: Gift yourself Christmas dinner sans cooking and cleanup. The Institute of Culinary Education's campuses are located in New York City and Los Angeles, two culinary capitals of the world.

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In April 2017, ICE and The New School partnered to launch the Zero Waste Food conference to focus on how we can discover better methods for the way we produce, distribute, consume and dispose of food ...

For over five decades, the Institute of Culinary Education has been a leader in culinary and hospitality education. Let us help you find your culinary voice.

The Coronavirus Aid, Relief, and Economic Security Act or, CARES Act, provided fast and direct economic aid to Americans negatively impacted by the COVID-19 pandemic. Of that money, approximately $14 ...

Arthur grew up among farmers and butchers in Picardy, France, and has a bachelor’s in restaurant management from Ferrandi Paris. He gained experience at France’s Le Chambard, Le Marloe, L’Arôme, ...

Andrew Catalano resides in Maspeth, New York, and has worked in the hospitality service industry for over 35 years. He has experience in working with union and non-union operations, for- and not-for ...

After graduating from Lehigh University, Eric's career began in Los Angeles with stints in acting, writing and directing. He enrolled in ICE's Culinary Arts and Management program in 2004. Eric ...

Steve Samson didn't set out on a culinary career. He spent three years in Columbia University’s pre-medical program before enrolling at ICE. He then worked in several New York restaurants and before ...