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Explore All Culinary Arts

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drew-johnson

ICE Alum Drew Johnson on Externing at a Brand New Restaurant

mashama-bailey-blog

ICE Alum Mashama Bailey Wins Top Honors at 2022 James Beard Awards

summer-grilling-oysters

7 Surprising Ingredients You Can Grill

Plate with pork belly and petits pois a la Francaise on the side

Chef Barry's Pork Belly with Petits Pois à la Française

International externships at ICE

Four ICE Classmates On Their International Externships

ICE alum Mashama Bailey

Meet the ICE Alumni Among James Beard Award Semifinalists

Online culinary arts student

5 Advantages of Taking Online Culinary Classes

ICE alum Matteo Lanza-Billetta (left) and Chef Massimo Bottura

An ICE Alum’s Journey to Osteria Francescana, One of the World’s Best Restaurants

citrus-soy marinated flank steak paired with a parsnip purée and a classic red wine pan sauce

Beat The Chef: ICE Student and Chef-Instructor Battle in the Kitchen

Katie Flannery at ICE LA

Flannery Beef Explains Why You Should Dry Age Steaks

different kinds of flour

Our Top Five Stories of 2021

Shenarri Freeman at her restaurant Cadence

ICE Alumni Had Some of the Best Restaurants in 2021

knives and kitchen tools sit on a white towel

The Best Kitchen Gift Ideas, According to ICE Chefs

Chef Shawn Matijevich during his time in the Navy

Meet Chef Shawn Matijevich

ICE students enjoying what they've cooked

From Culinary Arts Classes to Working In a Kitchen

Food festival judge badge and score card

What It’s Like to be a Judge at a Food Festival

frankproto_crownroastlamb

Chef Frank’s Crown Roast of Lamb

online_curriculum_tournage

How ICE’s Online Culinary School Works

ICE alum Kristin Donnelly

Kristin Donnelly Dives into Food Media

trail_students_cooking_INLINE

A Tale of 3 Trails: How to Choose Your Externship

ICE alum Stephen Lampshire

How to Become a Personal Chef

Marc Melvin

Marc Melvin Goes From Rao's to ICE

Michael Kerner

An ICE Alum's Journey to Sous Chef at Michelin-Starred Kali

Ingredients for dim sum

Deconstructing Dim Sum with Chef Alan Kang