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Rachel Yang is the co-owner and co-chef of Relay Restaurant Group.
Alumni

ICE Alum Rachel Yang Finds Balance in the Pacific Northwest

Beans and potatoes are plant-based sources of protein.
Culinary Arts

Annemarie Colbin鈥檚 Take on Protein for Vegetarians

Sara Tane is a food editor at Feedfeed.
Alumni

Why a New York City Food Editor Enrolled in Culinary School

Pink Pie offers sweet and savory mini pies in Miami.
Alumni

The ICE Alumni Behind Pink Pie

Salt-Baked Celery Root, Balsamic-Poached Figs, Marinated Goat Cheese and Balsamic 鈥淢eringue鈥
Recipes

Chef Barry's Salt-Baked Celery Root Recipe

Matt Alter tosses pizza dough at Natalie's in Columbus, Ohio.
Alumni

ICE Alum Matt Alter Makes a Name for Himself in the Midwest

Chef-instructors Barbara Rich and Ann Ziata
Recipes

Female Chefs Leading the Conversation on Food and Health

A standard restaurant kitchen
Business of Food/Wine

What Restaurateurs Need to Know Before Signing a Lease

Geoffrey Zakarian
Alumni

Geoffrey Zakarian鈥檚 Culinary Career Advice

A lentil salad is served.
Culture

National Nutrition Month: Tips for Healthy Eating

Ethyn Leong takes notes on the fermentation project.
Culinary Arts

Fermentation Experimentation: Principles Behind Fermentation

An Italian Cocktail with Balsamic, Lambrusco and lemon
Recipes

This Cocktail is Italy in a Glass

Sameer Bhatt enrolled in ICE鈥檚 Restaurant & Culinary Management program to grow his cafe and food-delivery brand in India.
Business of Food/Wine

Studying Restaurant Management to Better Scale A Food Business

Adjaruli Khachapuri (Boat-Shaped Georgian Cheese Bread)
Recipes

Georgia鈥檚 Khachapuri Combines Tradition, Egg and Cheese Bread

The Natural Gourmet Center's green juice.
Culture

New Year, Renewed You: Checking In

Balsamic Vinegar of Modena pearls with white bean puree and yellow beets on charcoal crackers.
Recipes

How to Make Balsamic Pearls

The Vegan Suite at the Hilton London Bankside
Culture

The World鈥檚 First Vegan Hotel Suite is Here

Nick Huddleston makes pasta at ICE Los Angeles.
Alumni

This ICE Alum Helped Open LA鈥檚 Oto帽o

Fresh vegetables like broccoli, cucumbers and peppers are whole foods.
Culinary Arts

Why Should We Eat Whole Foods?

Raw Peppermint Brownies
Recipes

Three Chocolate Desserts for Valentine鈥檚 Day

Chef Penny's rose conversation heart macarons.
Pastry & Baking Arts

Elevate the Conversation Hearts with Macarons

Chef Bill Telepan serves fluke ceviche at Oceana.
Recipes

How to Make Ceviche with Fish Scraps

Alicia and Luis Pena are both enrolled at ICE in New York.
Alumni

Culinary School Couples

A pastry chef kneads dough to make bread.
Culinary Arts

Why We Wait: A Defense of Food That Takes Time