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Marc Johnson is the chef de cuisine at Momofuku restaurant Majordomo.

Chef Marc Johnson Follows His Instincts Around the World

A hand readies a credit card for a transaction.

Business of Food/Wine

Cashless Restaurant Considerations

Chef Sim Cass is the Dean of Artisan Bread Baking at ICE.

Pastry & Baking Arts

Bread 101 with Chef Sim Cass

Chefs Timothy Hollingsworth and Jonathan Granada of Otium spoke to students at our Los Angeles campus for the Meet the Culinary Entrepreneurs lecture series.

The Hollingsworth Way

Microgreens at the Union Square Greenmarket

Market to Table with Manuel González Charles

Chef Frank Proto grinds short ribs for his burger patties.

Chef Frank Proto's Pro Burger

Urban Cowboy is a bed and breakfast in Brooklyn.

Lyon Porter’s Top Hospitality Management Tips

The Bubbe Sour combines Manischewitz wine, rum and maple syrup.

Chef Margot's Manischewitz Cocktail

Chef Adriana Urbina's fermented black bean short rib. Photo by Kathryn Sheldon.

The Beauty of Latin American Flavors

Palak Patel is a New York City chef.

My Culinary Voice: Chef Palak Patel

New York City's Beyond Sushi serves a variety of vegan menu items.

Navigating the Plant-Based Craze

South Korean chef Jeong Kwan hosted a hands-on class on Korean temple cuisine at ICE’s Los Angeles campus.

A Zen Buddhist Nun Walks into a Culinary School

Nate Wood combines culinary arts, medicine and media in his career.

Why an Aspiring Doctor Enrolled in Culinary Arts

Olivia Roszkowski teaches Health-Supportive Culinary Arts at ICE.

The Instructor Inside ICE’s First Health-Supportive Culinary Arts Class

Olive and eucalyptus gelato at Dessert Bar in New York City.

The Science Behind Smell and Taste

A fried egg over a healthy breakfast spread.

New Year, Renewed You: Final Check-In

Mashama Bailey and Rachel Yang are nominated for 2019 James Beard Awards.

ICE Alumni at James Beard Award-Nominated Restaurants

Yi Han's handpainted final cake at ICE.

The ICE Alum Winning Cake Competitions Around America

Cornbread bakes in a muffin tin.

America's Essential Connection to Cornbread

Daniele Uditi is the executive chef and pizzaiolo at Pizzana in Los Angeles.

The Italian Chef and Pizzaiolo Behind Los Angeles’ Pizzana

Scallop Crudo, Grape, Nasturtium Oil and “Caviar” of Aceto Balsamico di Modena PGI

Chef Barry's Scallop Crudo and Balsamic "Caviar"

Celine Beitchman is ICE’s New Director of Nutrition.

Meet ICE’s New Director of Nutrition

A Chopstick Challenge participant moves Jelly Beans from one bowl to another.

ICE Launches New Team Building Activities for Special Events

Baby Spinach Salad with Beet-Pickled Shallots and Shiitake “Bacon”

Renewal Season: Three Plant-Based Recipes to Make this Spring