Institute of Culinary Education

Maddy DeVita’s Guide to Pulling Off the Perfect Dinner Party | Eater

"A New York culinary school where she completed formal training after her agritourism internship in Italy, forming a key step in her progression from student to private chef and food creator." - Rayna Rossitto

One of the Biggest Chef Conferences in the Country Is Coming to New York | Eater NY

"Located at 225 Liberty Street (at West Street), this venue will host The Chef Conference on May 18–19 with the full lineup and ticket prices to be announced April 16. The two-day Sunday–Monday event is geared toward restaurants, bars, chefs, and their fans: the first day will feature deep dives on the business of running a restaurant, while the second day showcases talks and panel discussions moderated by industry figures, and tickets at various price points (one- or two-day and tiered events) include access to drinks and dinners from local and visiting chefs. The New York edition aligns with the 50th anniversary of the school, founded as Peter Kump’s New York Cooking School, and brings headliners including Heston Blumenthal, Wylie Dufresne, Danny Meyer, Kwame Onwuachi, Chintan Pandya, Eric Ripert, Missy Robbins, Eater editor-in-chief Stephanie Wu, and Top Chef judge Gail Simmons. Blumenthal will participate in a “Trailblazer Talk” with New York Times reporter Kim Severson and will appear on a food-science panel with Harold McGee, Arielle Johnson (co-founder of Noma’s fermentation lab in Copenhagen), and Wylie Dufresne. As organizer Mike Traud says, "it’s the beginning of a new era," citing the chance to bring top talent and industry leaders together in one of the world’s most influential culinary centers." - Melissa McCart

The 11 Best Cooking Tools and Utensils for Beginners, According to Culinary Teachers - Eater

"Founded in 1975, ICE is ranked as the number-one culinary school in the United States, offering programs in culinary arts, pastry and baking arts, and more, with a focus on health-promoting culinary arts." - Francky Knapp

How I Got My Job: Creating a New Vision for Vegan Cooking at a Top NYC Restaurant | Eater

"This culinary school launched a health-supportive culinary arts program that is largely plant-forward and suited to cooks seeking an accredited vegan-focused curriculum; it served as the right fit for students wanting a disciplined, sustainability-minded culinary education and also fosters alumni connections and mentorship opportunities within the industry." - Morgan Goldberg

James Briscione, Chef Instructor, Winner! Episode 1.9, March 10, 2009