Celebrate spring with these three plant-based recipes featuring beets, borscht and spinach: ow.ly/14hu50o7vLN

"There is a strange magic to baking: like humanity won a mystical lottery when it applied wheat to heat." –– Learn more about the therapeutic benefits of cooking and baking: ow.ly/FN1X50jRWOv

Chef Barry Tonkinson and #ICEstudent Ethyn Leong explore the possibilities of producing vinegars from various fruits and vegetables. Learn more about their #fermentation experimentation: ow.ly/Siqo50mlY0A

Planning a client party or a company outing? Check out our newly launched team building activities –– perfect for your next special event! Learn more at the link in our bio. #ICEculinary #culinaryvoice #nyc #newyorkcity ift.tt/2WjaNXA

Who is joining Neda Varbanova and Sammyyhellowellness for a cooking class at our New York campus tonight? 🙋‍♀️🙋‍♂️ #Repost Neda Varbanova: “Cooking Class Tonight👩🏼‍🍳 I am so excited to meet all of you who are coming to my cooking class tonight with @sa… ift.tt/2OoDz6m

What are you eating? How much are you eating? When are you eating? What are you doing while you are eating? These are some of the questions to ask yourself when keeping a food journal. Accuracy and consistency will lead to successful food journaling and … ift.tt/2YqnTV2

"Squeezed by rising rents and minimum wages, almost every smart restaurateur in the city has increased menu prices by at least 25% in recent years." –– Rick Camac, dean of restaurant and hospitality management is featured in a new article with The Wall Street Journal: ow.ly/rfMH50odbA1

Learn to spruce up your Seder in our #Passover #Desserts class on April 5. You'll make everything from this chocolate mocha roulade to frozen lemon mousse with raspberry drizzle and flourless bittersweet chocolate cake. Registration link in bio. #ICEculi… ift.tt/2YAQyqu

Meet Chef Celine Beitchman (celine beitchman), our first director of culinary nutrition at the new Natural Gourmet Center! ow.ly/g89650o8cpw

VIDEO: Learn more about the Maillard reaction and creative confectionery from the #ICEChocolateLab: ow.ly/PpJm50kd9Mz

"Whether it’s made in a cast-iron skillet or the end of a hoe, mashed into a paste and fried in lard or all gussied up with leaveners and sweeteners, this cornbread is ours." –– Chris Scott (@chefchris512) of @birdmanjukejoint reflects on America's conne… ift.tt/2Otd3sC

Congrats to #ICEalumni and newly announced James Beard Foundation award nominees Mashama Bailey (Culinary, '01) of The Grey, Rachel Yang (Culinary, '01) of Joule and Marc Johnson (Culinary, '04) of Majordōmo! ow.ly/96xh50ohbpB

NGI Founder Annemarie Colbin realized there was a need to teach people about the powerful impact food has on their health. She coined the term “health-supportive” and in 1977, opened a school in her NYC apartment, teaching people how to prepare health-su… ift.tt/2U0HcFU

You're cooking your pasta all wrong: ow.ly/rFY850kd2s4

Our Food Editor, Sara Tane, is here to show you a day in the life of culinary school. In March 2019, she enrolled in the Culinary Arts Program Institute of Culinary Education - NY & LA! Learn why she took the leap & signed up for school: ice.edu/blog/sara-tane… #feedfeed #ICEculinary #CulinaryVoice

Planning a client party or a company outing? Check out our newly launched team building activities –– perfect for your next special event! ow.ly/84L650nQBqh

From concussion to culinary school: Culinary Arts student Bethany Ezawa shares her risk-taking story ⎯ and how it's paying off. ow.ly/O2Zq50k2XaS

Thank you to our Pastry & Baking Arts students — from the bottom of our #tart. ❤️ #ICEculinary #culinaryvoice ift.tt/2TBn9so

“After opening Urban Cowboy, I learned how important visual interplay is between customer and environment, and how it makes them feel.” — Lyon Porter, designer and hotelier, visited our New York campus today and shared his story, career advice and ind… ift.tt/2FEg5GF

"Cornbread and its variations were here in the Americas with the Indians, prepared by white folks living in the Appalachian Mountains and put together by black folks before, during and after slavery." –– Chris Scott (IG: ChefChris512) explains the history of cornbread: ow.ly/w3T550ogCqj