
The Institute of Culinary Education Blog
541 FOLLOWERS
The Institute of Culinary Education (ICE) has launched more than 14,000 culinary careers in food and hospitality. Founded in 1975 by Peter Kump, the school offers highly regarded six to 13-month career training programs in Culinary Arts, Pastry & Baking, Culinary Management and Hospitality Management, as well as continuing education programs for culinary professionals.
The Institute of Culinary Education Blog
4d ago
ICE has been educating culinary and hospitality professionals for decades. This year, however, is particularly momentous: ICE turns 50 in 2025. To celebrate, ICE NYC and ICE LA campuses are hosting special programming throughout the year, all of which speak to the history of ICE as one of the nation’s most prestigious culinary schools. 50 Years of Pushing the Boundaries of Possibility “Reaching ICE’s 50th anniversary, and my 30th as owner, is a testament to the passion and dedication of our students, faculty, and alumni,” ICE Chairman and CEO, Rick Smilow says. “[They] continue to push the ..read more
The Institute of Culinary Education Blog
4d ago
Adeena Sussman is a distinguished ICE graduate. She is also the definition of the “joy of cooking,” which is fitting given her career as a bestselling cookbook author. In preparation for our interview, the results of which are below, I asked for her photo, the result of which is above. In the photo, a woman stands in her kitchen talking to a friend. (It could also be that the friend is her agent, her publisher or a neighbor who has popped by for lunch.) The woman has just cut fresh herbs – scissors and dill rest on a cutting board just inside the photo’s frame – and she is gesticulating over a ..read more
The Institute of Culinary Education Blog
1w ago
The Institute of Culinary Education's campuses are located in New York City and Los Angeles, two culinary capitals of the world. In order to deepen our students' understanding, we create comprehensive guides surrounding the culinary industries in these cities. Though this guide was created with culinary students in mind, it's a resource for anyone seeking restaurants serving Lunar New Year foods in LA. So enjoy — and tag us on Instagram if you dine at one of these recommendations. Happy Lunar New Year! Lunar New Year is here! (This year, the holiday falls on January 29th.) Millions of people ..read more
The Institute of Culinary Education Blog
1w ago
Ground spices have a short shelf life — only about six months — so that cardamom won’t be as potent when next holiday season rolls around. Rather than making cardamom buns on repeat, use the minty-meets-sweet spice in a new way. Plant-Based Culinary Arts Chef-Instructor Richard LaMarita created a recipe featuring the unlikely trifecta of cardamom, mushrooms and hazelnuts for a simple yet satisfying side dish. His inspiration? “I read a recipe where the chef cooked mushrooms with nuts, and I thought it was a great idea,” he says. “You’re pairing two earthy elements together. I love hazelnuts ..read more
The Institute of Culinary Education Blog
2w ago
There's a reason your pie dough is flaky and your pie filling is firm... or not. That reason is the science of pie. (Who knew your high school chem class had as much to do with baking as it did with blowing things up?) To speak to this science, we asked Cheryl Perry, cookbook author and former instructor at the National Gourmet Institute (now a part of ICE), for tips on every aspect of the pie baking process — from creating the crust to setting the fruit filling. So bookmark this page, and come back to it when you're baking apple pie on the 4th of July, pumpkin pie in the fall, and any other ..read more
The Institute of Culinary Education Blog
2w ago
The Institute of Culinary Education's campuses are located in New York City and Los Angeles, two culinary capitals of the world. In order to deepen our students' understanding, we create comprehensive guides surrounding the culinary industries in these cities. Though this guide was created with culinary students in mind, it's a resource for anyone seeking restaurants serving Lunar New Year foods in New York. So enjoy — tag us on Instagram if you dine at one of these recommendations. Happy Lunar New Year! If you thought the festivities and revelry of the new year were over, we have some good ..read more
The Institute of Culinary Education Blog
2w ago
With their telltale ring shape and availability in a multitude of flavors, bagels are an iconic food. (And learning how to make schmear-worthy bagels is an important part of the Pastry & Baking Arts curriculum at ICE.) But where bread history stretches back more than 10,000 years, bagels as we know them are a slightly more modern invention, likely originating between the 13th and 17th Centuries in Poland. Understanding bagels’ most salient features is key to understanding their origin story. “What's special about the bagel — compared to other breads and pastries — is that it gets cooked tw ..read more
The Institute of Culinary Education Blog
3w ago
The remarkable career of Chef Stephen Durfee is a testament to the value of hands-on learning, even if it comes with a burn or two. A 1989 graduate of ICE — known then as Peter Kump’s New York Cooking School — Chef Stephen’s career has been a string of successes. In 1994, he was named Executive Pastry Chef at the Michelin-starred French Laundry in Yountville, California, where he went on to win the James Beard Foundation’s “Pastry Chef of the Year” award in 1998. He then worked as a pastry instructor, teaching courses in chocolate, confectionery, cakes and plated desserts for two decades ..read more
The Institute of Culinary Education Blog
3w ago
A 2009 graduate of ICE’s pastry and restaurant management program , Chef Michelle Palazzo's fondness for baking began at home in Massapequa, Long Island, where food was the love language of her Italian-American family. As a teenager, she baked cakes inspired by Food Network shows. Now, she is the Director of Pastry Operations for the Frenchette Group, which has earned accolades like a Michelin star for Frenchette and widespread acclaim for its sister establishments, including Le Rock and Le Veau d’Or. Chef Michelle has also been featured by StarChefs, participated in industry events and ..read more
The Institute of Culinary Education Blog
1M ago
Millet is a gluten-free whole grain that's versatile in texture and packed with health benefits. Though grains make up a large part of the American diet, this particular one is not widely consumed in the U.S. It is, however, prolific in Asia and Africa. So, here's a gentle nudge-meets-public service announcement to anyone who hasn't yet tried it: go get some millet! Need more convincing? Registered dietitian and Plant-Based Culinary Arts Instructor Connie Elick highlights millet's origins and attributes. “Millet is a grain originating in India with a pleasant, somewhat nutty or corn-like ..read more