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On Monday, August 5, Michelin released the 2024 edition of its California red guide. There are now 85 starred restaurants in the Golden State, 10 of which are seeing stars for the first time. New

“Culinary school isn’t just important, it’s the greatest gift an aspiring culinarian can give themselves,” says ICE’s Vice President of Education, Richard Simpson. With campuses in two dynamic and

Though it only recently became a federal holiday in 2021, Juneteenth has been celebrated since the end of slavery in Galveston, Texas on June 19, 1865. Those celebrations often include plenty of

Mother’s Day is this weekend, and whether or not you’re a parent (this includes those with pets!), step-parent or child, mothers everywhere should be celebrated not just in May, but all year round. As

What is flambé? Meaning “flamed” in French, flambé is the process of adding alcohol, typically Cognac or rum, to a hot pan and then lighting it on fire. While the alcohol cooks off, the sauce reduces

Hot, melty, gooey cheese all to be devoured with a crusty baguette — there may not be anything better to a piping hot pot of cheese fondue. (I know ICE’s marketing team would specifically like a

The professional kitchen has always been an environment where women have fought for their place. Through many incredible female mentors, progressive kitchen environments and legal protections put into

Olivia Roszkowski Culinary educator, recipe developer, chef and Brooklyn native, Olivia Roszkowski is no stranger to the plant-based lifestyle. A graduate from the Natural Gourmet Institute, Chef

“I gravitate toward drink cocktails that feature dark spirits during the holiday season, especially those with a smoke element,” says Anthony Caporale, ICE’s Director of Spirits Education. “I also

No matter which way you dip it, chicken tenders are one of the ultimate bar comfort foods. On this episode of Epicurious’s Four Levels, Lead Chef & Operations Manager Joshua Resnick elevates his

The leaves are turning, the air is crisp and we're breaking out our finest flannel — we're in the throes of autumn. To celebrate the season, Lead Chef & Operations Manager Joshua Resnick is falling

And because eggs can act as a blank slate, there are a myriad of ways to take the humble deviled egg to the next level. Just ask ICE New York’s Lead Chef & Operations Manager Joshua Resnick. “At one