Institute of Culinary Education - NY & LA

Wood cutting boards, although beautiful, require a lot of care. #ICEchef Ann Ziata breaks down what foods to avoid and how to keep your cutting board looking like new on @marthaliving. ow.ly/YGmO50YOIlg

Did you know some ingredients can actually break down gelatin? #ICEchef Trung Vu breaks down which ingredients to avoid and how to get a better set the next time you use gelatin on @simplyrecipes. ow.ly/jhS650YOIIW

#ICEchef Ann Ziata shares her go-to English muffins—from hearty, whole-grain favorites to classic sourdough picks—and what makes each one stand out on @EatingWell. ow.ly/67Fy50YOJpn

A viral sweet potato hack might look dramatic—but #ICEchef Shawn Matijevich breaks down the real food science behind why it works (and what’s actually happening in the oven) on @foodandwine. ow.ly/w8yZ50YOJre

Charcuterie expert #ICEchef Shawn Matijevich explains what’s really behind cured meats like salami—and shares a simple “three-prong test” using sight, smell, and touch to know when it’s time to toss it on @foodandwine. ow.ly/K5CG50YOJvj

From shelf life to storage, #ICEchef Norma Salazar explains what every baker should know about keeping baking powder fresh for optimal results on @simplyrecipes. ow.ly/xCps50YOJBI

Think all white chocolate chips are the same? Think again. #ICEchef Trung Vu breaks down their favorites to use on @simplyrecipes. ow.ly/AYnx50YOJ3b

Looking to do more with your chia seeds? #ICEchef Ann Ziata suggests starting by drawing inspiration from other seed-based recipes, like fennel and poppy, on @Salon. ow.ly/TPi650YOJfF

#ICEchef Michael Handal shares how a simple trip through the produce aisle can spark instant inspiration—from baby bok choy stir-fries to glazed carrots and ratatouille on @EatingWell. ow.ly/yqvU50YOJkS

“A weeknight dinner miracle-maker,” passata makes fast, flavorful pasta easy—says #ICEchef Michael Handal on @EatingWell. ow.ly/BNQW50YOJn7

Butter beans are a “substantial, meaty bean” with a mild, rich flavor and soft, dense texture, says #ICEchef Richard LaMarita—but he explains why checking labels is key when choosing between fresh, canned, or frozen varieties on @marthaliving. ow.ly/iQUi50YOJtt

“Heavy cast iron and glass are strange bedfellows,” says #ICEchef Richard LaMarita, who shares simple tips for safely using cookware on glass-top stoves on @RealSimple. ow.ly/lIlk50YOJxX.

“Basically, it’s a favor for my future self,” says #ICEchef Shawn Matijevich, who breaks down why freezing garlic helps lock in flavor and streamline kitchen prep @Salon. ow.ly/qjMb50YOJzG

From Student to Video Set: A Food Stylist and Producer’s Fast-Tracked Career ICE alum Leslie Garetto shares how culinary training prepared her for a career in food media and video production. Read more here: ow.ly/lINt50YRNwF

Waiting to use your fancy olive oil for something special? #ICEchef Shawn Matijevich says life is short—use that fancy olive oil today and treat yourself on @EatingWell. ow.ly/lw3950YOHxR

TODAY'S THE DAY 🧑‍🍳🔥🔪 Discover your passion and pursue your culinary dreams! Enroll Today or Request Info Here: ow.ly/qFPp50VnzRx

Perforated packages make storing and shipping strawberries easy—but #ICEchef Ann Ziata reminds us why washing them before eating is a must on @marthaliving. ow.ly/cVho50YvWqT

Ever wonder how baby carrots came to be? #ICEchef Richard LaMarita tells the story on @EatingWell. ow.ly/M6t450YvWwQ

For delicate proteins—especially raw fish—#ICEchef Michael Handal recommends storing them deep in the freezer on @EatingWell. ow.ly/96p650YvWET

Craving almond butter with nothing BUT almonds? #ICEchef Emilie Symons has the perfect pick for you on @EatingWell! ow.ly/21oG50YvWIZ