The students in the class were learning new recipes and techniques from one of the best. Originally from Switzerland, Chef Ciril is a master baker and head of the International Baking & Pastry...
According to Chef Instructor Jeff Yoskowitz, few people still make strudel by hand, which means most people have never had real strudel. But there were no fakes in our class! Our six batches of dough...
Chef Ong was given an America’s Heritage Award by the Lower East Side’s Tenement Museum. Chef Ong is on ICE’s Chef’s Advisory Board, and, over the years, has brought in and/or hired numerous ICE...
The 10 chefs were honored by Dessert Professional Magazine Editor Matthew Stevens and emcee, Food Network sous chef, Miriam Garron, who can be seen on "Throwdown with Bobby Flay" (and she studied at...
Over the past few classes, we have discussed, smelled, tasted and worked with fruit, herbs, spices, extracts, jellies, jams and eaux de vie (colorless fruit brandy). As we learned about these...
Savory Macarons — June 12 Savory versions of the smooth Parisian macaron are appearing in fine dining restaurants in both France and the US. Pastry Chef Instructor Kathryn Gordon will teach you to...
For some, it is the perfect meal for when you roll of bed at noon after a night out. For others, it is a meal that is late enough in the day for friends from across the boroughs to commute to their...
Most students in ICE career programs spend their days behind a stove, mastering a whole range of culinary techniques with help from our expert Chef Instructors. But in addition to their education in...
Chef Ted recommended letting it sit for a few minutes, but we couldn't wait that long. We gobbled up the crunchy, satisfying chicken without even waiting for it to cool down. I ngredients: 1 chicken 8...
As my class approached, I felt a surge of anxious and excited butterflies in my stomach. I put on my commis cap, chef coat, checkered pants and big black kitchen-safe shoes and wondered why I always...
A history of Tex-Mex food, a lesson in the art of wrapping tamales and an appreciation for how different fruits can give signature flair to your margaritas. While some of the lessons learned in class...