Culinary Arts
ICE Cook for a Day: Essentials of Indian Cooking with Shiv of Pithy and Cleaver
Luckily, the dishes she made and the skills she learned helped compensate for the bad weather. It was a dark and stormy evening. No, really. It was. Seriously. And it’s important for you to understand
The Great Gathering of Chefs
It is an extraordinary tasting with 20 of the best restaurants in New York including Nobu, Landmarc, Boulud Sud, Aureole, Gilt, Spice Market, Buddakan, Negril Village, Ai Fiori and The Hurricane Club
Taste Test: Surprising Results with Yogurt Marinated Lamb
I love it when that happens. Like with my most recent round of sous-vide testing on lamb legs. Specifically yogurt-marinated, grilled lamb legs. Last week, my wife grilled yogurt-marinated lamb for
The South: American Regional Favorites
So I was excited to take part in Chef Instructor Dan Stone’s The South: American Regional Favorites, one of ICE’s recreational cooking classes, last week. The course description said it perfectly;
Unique Culinary Careers: Robin Burger
Hot Bread Kitchen is a unique organization. The non-profit social enterprise focuses on creating better lives for low-income women by paying them while they learn the skills necessary to launch food
Lessons 71-96: Life Imitating School
August means that we have passed the halfway mark of the Culinary Management Program. The funny part about this program is that I think it mirrors my life a little too closely. When I started my
ICE Students Volunteer at Meatopia
From pulled pork to roasted goat and beef cheeks to sausage, chefs like Nate Appleman of Chipotle served chorizo tostadas and Michael Psilakis with Greek lamb offal, lined Pier 5 at Brooklyn Bridge
ICE Alumni Featured at James Beard Foundation’s Chefs & Champagne
The annual celebration features champagne, wine from Wölffer Estate Vineyard, Stella Artois beers and culinary offerings from a group of over 30 talented top chefs. This year three ICE alumni were on
Sichuan Spice
Moving to New York City and trying a variety of different cuisine really opened my eyes to the fact that the world has a lot more to offer. Since I love trying new things I was excited to see that ICE
Sweet Treats: Mille-feuille Bakery
It was all I could think about. To curb the insanity, I find myself trying to recreate the experience. I made and ate those French snowballs every day for two weeks until I couldn’t stand them anymore
Meet the Culinary Entrepreneurs: John Scharffenberger
What sets Scharffen Berger apart is Scharffenberger's attention to detail at every step of the chocolate-making process from working with farmers, to selecting the finest, rarest beans to blend. In
ICE Students Awarded Scholarships
Twenty-two scholarships worth a total of $47,000 were awarded to women who are pursuing careers in the food industry. Four ICE students were among the young culinary professionals recognized. Culinary