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Arrange your sushi restaurant favorites into a bento box. This innovative compilation incorporates ferments and familiar flavors that are both nourishing and delicious. A range of color, flavor and lively fermented notes work together to create an unparalleled bite.

One of the most fun, beautiful cake decorations takes about 10 minutes to make.

In honor of International Cabernet Sauvignon Day, ICE’s Dean of Wine Studies and Master Sommelier Scott Carney weighs in on the wide variety of stemware, including what’s best for a boat.

Tired of the same old salad? Elevate your veggies by making yourself a glorified grazing board.

Clad in black Chuck Taylors and wide leg pants, the laid back energy of Chef Ignacio Mattos and Chef Jason Pfeiffer reads more like a matured garage band than two men at the helm of one of New York City’s most popular hospitality groups.

One of the basic fundamentals of the Culinary Arts program at ICE is egg cookery. Here, alumna Melissa Lamothe tells the trials and tribulations of her experience with the humble yet mighty egg.

I’ll admit that even as a pastry chef, sometimes the last thing I’m looking for in a “last course” is something sweet. While I think it’s important to always save room for dessert, I’m often swayed by the alternative of a composed cheese course. At the very least, I may even squeeze the cheese in before dessert!

When asked, “How do I become a sommelier,” ICE Dean of Wine and Beverage Studies, Scott Carney (MS) and ICE LA Lead Instructor of Wine Studies, Paul Sherman (MS Candidate) had several thoughts.