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Director of Restaurant & Hospitality Management Mishel LeDoux

Meet Management Director Mishel LeDoux

Chef Sim Cass tosses pizza dough.

Chef Sim's Pro Pizza Dough

Adriana plates dishes

Adriana Urbina's Worldwide Women Empowerment Tour

ICE alum Geoffrey S Blair is a food scientist at TreeHouse Foods.

Forging a Path to Food Science

Chef Scotty Blenkarn leads R&D at Milk Bar Lab in Los Angeles.

Pastry & Baking Arts

Behind the Scenes of Milk Bar R&D

An ICE student learns how to open a wheel of Parmigiano-Reggiano.

Parmigiano-Reggiano: All About Italy's Prized Cheese

Belgian Yeast Raised Waffle with Speculoos and Toffee Sauce

This Belgian Waffle Recipe Incorporates Cookies

Grilled chicken plated with lemon wedges

The Grilling Trick You Have Yet to Try

Green crabs

Can Cooking Combat Invasive Species?

Jersey & Co. Gelato flavors

Pastry & Baking Arts

ICE Alumni Create Fresh Frozen Desserts

Banana-Passionfruit Gelato

Picture-Perfect Passionfruit Gelato

Austin's Rosedale Kitchen and Bar serves mushrooms grown in Texas.

Make the Most of Summer Mushrooms

Three honeybees

No Bees. No Food.

Chefs Andrew Rodriguez and Jennifer Etzkin O’Brien work at hotels.

Business of Food/Wine

Hospitality Careers Offer Suite Perks

Chef Arnold Myint makes Thai barbecue

Chef Arnold Myint’s Thai-Inspired Barbecue Recipes

A hand is shown taking an iPhone photo of food on a table

Instagram Tips for Chefs and Restaurants

A bowl of saffron yogurt

100 Days Eating Vegan

Waffles dusted with powdered sugar

Sara Tane Makes Breakfast, Salads and Sandwiches in Mod 2

Coffee ice cream

Pastry & Baking Arts

Four Factors for Perfecting Ice Cream

Patriot's Pie

How to Make Patriot’s Pie

Red and blue star-shaped cookies

Pastry & Baking Arts

Natural Ways to Color Food Red and Blue

La Cubana is a Cuban restaurant in Meatpacking.

Business of Food/Wine

Three NYC Restaurant Openings from ICE Alumni