Culinary Arts

Home kitchens are often the place where friends and family gather to tell stories and make memories. Here are some of the top stories we took from our kitchens that we wanted to share with you. Four

It’s been a challenging couple of years for the restaurant industry, but many chefs are still managing to thrive and adapt to the new normal. And four ICE alumni did especially well in 2021, at least

Think Small A chef’s knife and a sauté pan are certainly worth their weight in gold, but don’t discount the smaller utensils that prove themselves to be just as useful and stand the test of time —

Chef Shawn’s mother grew vegetables in their family home’s garden in Seattle and sold flowers at bustling Pike Place Market. Despite the natural bounty available, he wouldn’t eat any of the fresh food

Career classes at ICE teach fundamentals and advanced skills in professionally-designed kitchens, so training at culinary school could be just the thing to sharpen your skill set — and your knives

Walking around Greenville, South Carolina’s Fall for Greenville festival with an official “judge” badge and clipboard, cutting the line as politely as possible to get a taste of each booth’s offering

One of the techniques that turns this dish into a show-stopper is Frenching the bone, or completely cleaning the excess fat from the ribs. “This is one of those dishes that has tons of ‘wow’ factor,”

After more than four decades teaching culinary education in two of the top gastronomic capitals in the United States, ICE has launched an online Culinary Arts & Food Operations program. And the reason

When people ask Kristin Donnelly what she does for a living, she racks her brain to think of an all-encompassing answer. She works in food media, but that includes a lot. As a seasoned recipe tester

A critical piece of the culinary education experience at ICE is the externship, where students gain hands-on experience working in a restaurant environment for at least a month. A trail (or stage) — a

Kathleen Lewandowski (Culinary, ’07) started her career working in magazine publishing as an art director and could often be found styling food for photo shoots. Her colleagues consistently asked her

Marc has worked in hospitality for 15 years. He learned the ropes at some neighborhood spots and spent the last nine years working front-of-house at Rao’s, the venerated Italian restaurant with tables