The diluted absinthe is perfect for delicately sipping and enjoying. Though absinthe is present in a Corpse Reviver #2, it's only used as a rinse and then discarded. If the drink is shaken correctly, ...

For Maddy DeVita, food has always been more than sustenance—it’s a source of joy, creativity, and personal expression. As the ...

Welcome to New York City — one of the world's culinary and hospitality capitals, and one of the most creative food cities in America. Our 74,000-square-foot facility in Lower Manhattan's Brookfield ...

Welcome to Los Angeles — one of the world's culinary and hospitality capitals, and one of the most exciting food cities in America. Launch your culinary career in this urban oasis for food and ...

This Black Manhattan recipe follows the traditional Manhattan cocktail formula: two ounces rye whiskey, one ounce Amaro di ...

ICE, its faculty and alumni have been awarded top honors by the James Beard Foundation, the IACP, USA Today, The Daily Meal and more. Find out why an ICE education puts you in amazing company. [1] ...

Sean is a freelance writer at the Institute of Culinary Education (ICE), combining his passion for food with his storytelling expertise. An outdoor enthusiast interested in adventure writing, he ...

The Institute of Culinary Education's recreational division is known for offering hundreds of cooking, baking, beverage and professional development classes a season for thousands of people a year. In ...

ICE now offers an eight- to 13-month, Plant-Based Culinary Arts (formerly known as Health-Supportive Culinary Arts) career training program promoting nutrition, wellness, whole foods, sustainability ...

In seven to nine months, you can learn the skills needed to manage a business or move up the ladder with a Restaurant & Culinary Management diploma from the Institute of Culinary Education. We offer a ...

For over five decades, the Institute of Culinary Education has been a leader in culinary and hospitality education. Let us help you find your culinary voice.