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Institute of Culinary Education - NY & LA
The Institute of Culinary Education has launched 14,000+ careers in food & hospitality. Find your at ICE — L.A. campus now open!
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Institute of Culinary Education - NY & LA 13h
Do you know which is better for grilling at your next cookout? Chef Frank Proto breaks it down in an article with .
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Institute of Culinary Education - NY & LA 15h
In honor of , knock back our updated version of the iconic Italian cocktail with a recipe for roasted orange Negroni sbagliato:
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Institute of Culinary Education - NY & LA 18h
The first rule of adding seaweed to your cooking? "Don’t eat what you see on the shoreline.” Chefs and share seven sea vegetables and how to try each type:
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Institute of Culinary Education - NY & LA 22h
Special Events Lead Chef Phil Hering is serving salmon at this summer’s special events. Here are four tips for how to approach the flavorful seafood dish:
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Baldor Specialty Foods 23h
Team Baldor stopped by the last week to talk about the business of food with the next generation of Nutrition and Food Studies students. Thank you for having us! 🍎💜
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Institute of Culinary Education - NY & LA Jun 23
“I like aeroponics because there’s less chance for root rot when the roots are suspended in the air.” Meet Danna Matute, our new farm manager:
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Institute of Culinary Education - NY & LA Jun 23
. shares the secret to shopping for spices and how to store them like a chef:
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Institute of Culinary Education - NY & LA Jun 23
"If you really love people, you make fresh pasta." Chef Frank Proto shares how to chef-ify your spaghetti and meatballs:
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Institute of Culinary Education - NY & LA Jun 23
Look no further: We've got a recipe and pro tips for the juicy, falling-from-the-bone ribs you've been craving.
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Institute of Culinary Education - NY & LA Jun 22
Chef-Instructor Penny Stankiewicz () makes an elevated version of everyone’s favorite eggy bread: babka French toast. Watch ’ full video and grab the recipe:
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Institute of Culinary Education - NY & LA Jun 22
VIDEO: Learn more about the Maillard reaction and creative confectionery from the :
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Institute of Culinary Education - NY & LA Jun 21
Another reason to love summer: this machine-free sweet summer corn ice cream recipe:
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Institute of Culinary Education - NY & LA Jun 21
Watch Creative Director combine complexity and depth in a beautiful balsamic caramel bonbon:
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Institute of Culinary Education - NY & LA Jun 21
Replying to @travelingpaella
Happy to help! Please email our Recreational Department at rec@ice.edu so we can further assist you.
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Institute of Culinary Education - NY & LA Jun 21
"Flavors, tastes and presentation all add to the building blocks for our very unique styles." Chef Barry Tonkinson shares his and breaks down the concept for aspiring chefs:
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Institute of Culinary Education - NY & LA Jun 20
When she's not planting, transplanting, cloning, organizing, planning or researching, Danna Matute is sharing her findings with students and visitors during class visits and farm tours. Here's why were excited to welcome our new farm manager:
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Institute of Culinary Education - NY & LA Jun 20
Learn how successful restaurants use psychology to make decisions on everything from menu layout to strategic pricing and interior design:
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Institute of Culinary Education - NY & LA Jun 20
Congrats to our latest group of for landing externships at , , , , , , , , Scampi and The Huntress.
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Institute of Culinary Education - NY & LA Jun 20
“I missed the smell and the taste of home.” This ICE extern shares authentic Palestinian dishes to show the beauty of her country and its cuisine.
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Institute of Culinary Education - NY & LA Jun 19
“Like a soufflé, this dessert puffs to great heights and begins to deflate moments after being removed from the oven.” Unlike soufflé? It’s super simple to make.
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