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a hand places an orange pumpkin blondie bar on a stack of blondies

Trade Your Pumpkin Pie Out for These Pumpkin Blondies

Chef Shawn Matijevich in his navy uniform

Chef Shawn's Life Lessons from the Navy & the Kitchen

pumpkin-butter

Lean Into Fall with Apple & Pumpkin Butter

grana padano

Fundamentals of Cheese: The Difference Between Parmigiano-Reggiano, Grana Padano and Pecorino

fohs-server

Business of Food/Wine

Considering Front of House? How I Used My �� School Education Outside of the Kitchen

concord-grapes

Pastry & Baking Arts

Making a Case for Concord Grapes

concord-grape-tart

Recipe: Concord Grape Tart

scholarships

ICE's Ultimate Guide to �� Scholarships

Chef Jesus "Chuy" Cervantes folds a corn tamale

The Simple Elegance of Corn with Jesus "Chuy" Cervantes

sam-clonts-michelin-star

ICE Alumni Receive Michelin Stars

A hand cuts into crepes with caramelized bananas on top, all on a white plate

These Pumpkin Spice Bananas Foster Crêpes Scream Fall

oysters

A Deep Dive Into Oysters with Patrick McMurray

eggplant-manti

Recipe: Eggplant Manti

line-cook

What Is a Line Cook?

student in chef white practicing the sous-chef role while a chef-instructor looks on

What Is a Sous Chef?

plant-based-seo

Seven Principles of a Sustainable Plant-Based Food System

culinary careers

�� Skills and Career Paths: Where Can Your Hard Work Lead?

classroom

How to Get into �� School in NY, CA or Online

Thick slices of cheddar cheese

Fundamentals of Cheese: Understanding Cheddar

daniel-boulud

Chef Daniel Boulud Offers Advice to ICE Students

Alumna Pooja Jhunjhunwala's Global Journey Started at ICE

Chef Chayanin Pornsriniyom

Plant-Based �� Arts

Meet Chef Nin

charcuterie-foie-gras

Charcuterie 101