Culture / en Is Culinary School Worth It? /blog/is-culinary-school-worth-it <span>Is Culinary School Worth It?</span> <span><span>abaker</span></span> <span><time datetime="2024-06-25T14:39:48-04:00" title="Tuesday, June 25, 2024 - 14:39">Tue, 06/25/2024 - 14:39</time> </span> /sites/default/files/styles/width_1400/public/content/blog-article/header-image/GraduationbyTomandCindy%C2%A9LAdigitalPhoto-HERO.jpg.webp?itok=ZUlPgYV- <time datetime="2024-06-25T12:00:00Z">June 25, 2024</time> <div class="byline-container column small-12 medium-10 large-8"> <div class="byline-details"> <div class="byline-author"> By <span class="byline-author-name"><a href="/taxonomy/term/316"> ICE Staff </a></span> </div> </div> </div> <p>“Culinary school isn’t just important, it’s the greatest gift an aspiring culinarian can give themselves,” says ICE’s Vice President of Education, <a href="/about/faculty-profiles/richard-simpson">Richard Simpson</a>.</p><p>With campuses in two dynamic and exciting food cities — New York City and Los Angeles — and award-winning culinary curricula, ICE brings students to the forefront of the food and hospitality industries.</p><figure class="media"><div data-oembed-url=""><div style="position: relative; padding-bottom: 100%; height: 0; padding-bottom: 56.2493%;"><iframe src="" style="position: absolute; width: 100%; height: 100%; top: 0; left: 0;" frameborder="0" allow="autoplay; encrypted-media" allowfullscreen></iframe></div></div></figure><p>“I enrolled in culinary school because it allowed me the opportunity to get hands-on experience in a field that I was really curious about which was plant-based holistic cooking techniques,” says <a href="/blog/gabi-chappel-next-level-chef" target="_blank" rel="noopener">Gabrielle “Gabi” Chappel</a>, winner of the latest season of Gordon Ramsay’s “Next Level Chef” and Plant-Based Culinary Arts alumna.<br><br>A Penn State University graduate with degrees in Broadcast Journalism and Spanish, Chef Gabi came to New York to work in production. It wasn't until the COVID-19 pandemic that she decided to dive into making this dream a reality.&nbsp;<br><br>“Having a culinary background allows you to understand food from the ground up and it allows you to have a better understanding of the way the culinary industry works,” Chef Gabi continues.</p><p>Regardless of which program you choose, whether online or on campus, students are offered a global curriculum taught by dedicated Chef-Instructors who have tenure in the industry.&nbsp;<br><br>With a strong job placement record and a clear entrepreneurial focus, ICE is recognized by top chefs and hospitality professionals as a leading pathway to beginning or continuing a wide range of culinary and hospitality careers.</p><p>“Another reason culinary school can be so helpful for so many people is the connections that are made and how people get their foot in the door,” says ICE’s Chairman &amp; CEO, Rick Smilow.</p><p>Great industry leaders and entrepreneurs stop by both ICE campuses for guest lectures and demos — an invaluable learning opportunity. These events are also streamed live online for students who are unable to attend in person.</p><p>“Is culinary school worth it? Yes. It absolutely is worth it. It was so worth it for me,” says Chef Gabi. “It introduced me to new concepts, new theories, new ideas about cooking and about how there’s a unique relationship between chefs and the ingredients and the environment. I wouldn’t have had that without culinary school.”</p> Food Culture Culinary Arts Culinary School <div class="row align-center blog--comments"> <div class="column small-12 medium-10 large-8"> <section> <h2>Add new comment</h2> <drupal-render-placeholder callback="comment.lazy_builders:renderForm" arguments="0=node&amp;1=28821&amp;2=field_blog_article_comments&amp;3=blog_article_comment" token="0I9tq-ryfoLxwQdzp0KOv5ayfQdHnfa6X7vIPqzvOxg"></drupal-render-placeholder> </section> </div> </div> Tue, 25 Jun 2024 18:39:48 +0000 abaker 28821 at /blog/is-culinary-school-worth-it#comments 2024 Juneteenth Events in New York City and Los Angeles /blog/2024-juneteenth-events-new-york-city-and-los-angeles <span>2024 Juneteenth Events in New York City and Los Angeles</span> <span><span>ajohnson</span></span> <span><time datetime="2024-06-17T18:17:17-04:00" title="Monday, June 17, 2024 - 18:17">Mon, 06/17/2024 - 18:17</time> </span> /sites/default/files/styles/width_1400/public/content/blog-article/header-image/juneteenth_events_HERO.jpg.webp?itok=x2Ifmdp9 <time datetime="2024-06-18T12:00:00Z">June 18, 2024</time> <div class="byline-container column small-12 medium-10 large-8"> <div class="byline-details"> <div class="byline-author"> By <span class="byline-author-name"><a href="/taxonomy/term/316"> ICE Staff </a></span> </div> </div> </div> <p>Though it only recently became a federal holiday in 2021, Juneteenth has been celebrated since the end of slavery in Galveston, Texas on June 19, 1865. Those celebrations often include plenty of recipes passed down through generations, ranging from <a href="/blog/many-black-chefs-juneteenth-means-barbecue" target="_blank" rel="noopener">barbecue</a> to show-stopping <a href="/blog/juneteenth-food-plum-cobbler" target="_blank" rel="noopener">desserts</a>.<br><br>If you don't have a Juneteenth celebration planned at home, you're not out of luck! Both New York City and Los Angeles see a ton of celebratory Juneteenth events — here are a few to put on your radar this holiday.</p><h2>Events in the New York City area:&nbsp;</h2><p><a href="" target="_blank" rel="noopener noreferrer"><strong>Broadway Celebrates Juneteenth</strong></a></p><ul><li>June 19, 11 a.m. to 12:30 p.m. Eastern Time</li><li>Times Square</li></ul><p>Hosted by The Broadway League’s Black to Broadway Initiative, this year’s free concert is hosted by Michael James Scott and features 35 performers from shows including Aladdin, Hell’s Kitchen, The Lion King, Water for Elephants and The Wiz, among many others.</p><p><a href="" target="_blank" rel="noopener noreferrer"><strong>Juneteenth NY Festival 2024</strong></a></p><ul><li>June 13-19, multiple times</li><li>Brooklyn</li></ul><p>Now in its 15th year, the nonprofit organization Juneteenth NY is a multi-day celebration. Events this year included a Black Kings Celebration, parade and fashion show, culminating with a virtual summit on the 19th.</p><p><a href="" target="_blank" rel="noopener noreferrer"><strong>Black &amp; Queer: A Juneteenth Concert</strong></a></p><ul><li>June 19, 7 p.m. Eastern Time</li><li>Midtown East</li></ul><p>To celebrate both Pride and Juneteenth, guests are invited to join the New York City Gay Men’s Chorus at Christ Church in Midtown for a 75-minute concert. The night’s show will feature a number of the Chorus’s solo artists who will share what the holiday means to them through their own stories.&nbsp;</p><p><a href="" target="_blank" rel="noopener noreferrer"><strong>Celebrate Juneteenth 2024</strong></a></p><ul><li>June 19, 12 to 6 p.m. Eastern Time</li><li>Astoria</li></ul><p>This year’s celebration at the Museum of the Moving Image (MoMI) includes a screening of Black filmmaker Spencer Williams’ “The Blood of Jesus” (with a panel discussion immediately to follow), live music and a tour of the museum.</p><h2>Events in the Los Angeles area:</h2><p><a href="" target="_blank" rel="noopener noreferrer"><strong>Black Family Reunion Juneteenth Celebration</strong></a></p><ul><li>June 19th, 11 a.m. to 8 p.m. Pacific Time</li><li><a href="" target="_blank" rel="noopener noreferrer">Leimert Park Village</a></li></ul><p>In place of the annual event held in Los Angeles' Leimert Park Village, which was canceled this year, the Leimert Park Merchants Association is hosting its own Juneteenth celebration in the same place. The location is extremely fitting, as Leimert Park is known as the historic center of Black and African American culture in Los Angeles. According to the official website, the event will have food, music, and family-friendly activities perfect for a day of celebrating freedom.</p><p><a href="" target="_blank" rel="noopener noreferrer"><strong>Juneteenth Celebration Concert at the Hollywood Bowl</strong></a></p><ul><li>June 19th, 8 p.m. Pacific Time start</li><li>2301 Highland Ave, Los Angeles, CA 90068</li></ul><p>This one-night-only concert is described on the Hollywood Bowl's website as a "celebration of freedom, creativity, and brilliant artistic tradition." The event curated by the musician T-Pain and will feature many Black artists, including a full orchestra.</p><p><a href="" target="_blank" rel="noopener noreferrer"><strong>Juneteenth Events from the LA County Library</strong></a></p><ul><li>Various dates</li><li>Multiple LAPL branches</li></ul><p>The Los Angeles Public Library is hosting multiple free art-forward events in honor of Juneteenth. The events range from poetry readings to free movie screenings and offer options for all ages.</p> Holidays Special Events <div class="row align-center blog--comments"> <div class="column small-12 medium-10 large-8"> <section> <h2>Add new comment</h2> <drupal-render-placeholder callback="comment.lazy_builders:renderForm" arguments="0=node&amp;1=28801&amp;2=field_blog_article_comments&amp;3=blog_article_comment" token="ulGxFebmNVfteYUI1Yfsa0DZ2ABR0QBSwD9BGJgUIHQ"></drupal-render-placeholder> </section> </div> </div> Mon, 17 Jun 2024 22:17:17 +0000 ajohnson 28801 at /blog/2024-juneteenth-events-new-york-city-and-los-angeles#comments Top Culinary Industry Award Shows Name the Best of 2024 /blog/awards-2024 <span>Top Culinary Industry Award Shows Name the Best of 2024</span> <span><span>abaker</span></span> <span><time datetime="2024-06-17T09:47:23-04:00" title="Monday, June 17, 2024 - 09:47">Mon, 06/17/2024 - 09:47</time> </span> /sites/default/files/styles/width_1400/public/content/blog-article/header-image/EJ_2024JBF_FinalEdit_0901_%C2%A9%20Eliesa%20Johnson%20Photography%20_%20JBF_HERO.jpg.webp?itok=jj1kld02 Courtesy of Eliesa Johnson Photography. This year's James Beard Awards and World’s 50 Best Restaurants were announced within the same week. <time datetime="2024-06-17T12:00:00Z">June 17, 2024</time> <div class="byline-container column small-12 medium-10 large-8"> <div class="byline-image"> <div> <img loading="lazy" src="/sites/default/files/2024-01/abbe-lewis-headshot.jpg" width="500" height="500" alt="Abbe Lewis"> </div> </div> <div class="byline-details"> <div class="byline-author"> By <span class="byline-author-name"><a href="/taxonomy/term/2776"> Abbe Lewis </a></span> </div> <div class="byline-description"> <p>Abbe Lewis is a writer, editor, Emmy nominee and extreme nacho enthusiast with over a decade of experience in food and beverage media. Always on the move, Abbe can be found running long distances on the weekends to new restaurants or her favorite hangouts.</p> </div> </div> </div> <p>In early June, food lovers and culinary industry insiders saw two of the top-tier awards ceremonies pertaining to the industry: <a href="" target="_blank" rel="noopener noreferrer">San Pellegrino’s World’s 50 Best Restaurants</a> and the <a href="" target="_blank" rel="noopener noreferrer">James Beard Awards</a>.</p><p>The World’s 50 Best list was announced at a glitzy ceremony held at none other than the Wynn hotel in Las Vegas. Disfrutar, the three-Michelin-starred Barcelona restaurant from Chefs Oriol Castro, Eduard Xatruch and Mateu Casañas, took the number one spot.</p><p>The New York Times’ restaurant critic Pete Wells noted that many of the restaurants featured on the list, such as Alchemist in Copenhagen and Gaggan in Bangkok, are more than restaurants — they’re “immersive experiences,” that “normal people can’t get into.”</p><p>Stateside, Chefs JP and Elia Park’s two-Michelin-starred Atomix took the top US spot at number six, while three-Michelin-starred SingleThread Farms in Healdsburg, California landed at number 46. Both establishments, as well as Atomix’s sister restaurants, Atoboy and Naro, have served as <a href="/blog/what-is-an-externship" target="_blank" rel="noopener">externship</a> sites for students at the 51.</p><p>The James Beard Awards, held at the Lyric Opera of Chicago, boasted a similar caliber of winners in an evening filled with success.</p><p>Hosted by Chefs Nyesha Arrington, Richard Blais, Amanda Freitag and Marcus Samuelsson, it was a sold-out show, with industry professionals gathering for the announcement of the Restaurant and Chef awards.</p><p>Chef Michael Rafidi of one-Michelin-starred Albi in Washington, D.C. nabbed the Outstanding Chef award. Arabic for “my heart,” Albi is an homage to Chef Rafidi’s Palestinian roots with coal-fired cuisine coming out of the wood-burning hearth.</p><p><strong>Related Read:</strong> <a class="link--round-arrow" href="/blog/ice-alum-mashama-bailey-outstanding-chef-james-beard-awards-2022">ICE Alum Mashama Bailey Wins Top Honors at 2022 James Beard Awards</a></p><p>In New York, Chef Charlie Mitchell of one-Michelin-starred Clover Hill in Brooklyn (where Culinary Arts graduate Sam Caucci hails as Sous Chef), took home Best Chef for New York State.</p><p>Chef Lord Maynard Llera was awarded Best Chef: California for his Filipino restaurant Kuya Lord in Los Angeles. Serving up traditional Filipino fare, Kuya Lord is self-described as an “elevated fast-casual restaurant concept.”</p><p>Dakar NOLA, Chef Serigne Mbay’s modern Senegalese tasting menu concept in New Orleans, won Best New Restaurant, and Lula Café, a charming crowd favorite in Chicago by Jason Hammel and Amalea Tshilds, won for Outstanding Hospitality.</p><p>It was a week that’s given us a lot to chew on — with a bucket list of eateries around the globe to consume.</p><p>Congratulations to all nominees and winners. Until next year.<br><br><em>View the full list of the World’s 50 Best List </em><a href="" target="_blank" rel="noopener noreferrer"><em>here</em></a><em>.</em><br><em>View the full list of the 2024 James Beard Awards winners </em><a href="" target="_blank" rel="noopener noreferrer"><em>here</em></a><em>.</em></p> Awards and Honors News Restaurants <div class="row align-center blog--comments"> <div class="column small-12 medium-10 large-8"> <section> <h2>Add new comment</h2> <drupal-render-placeholder callback="comment.lazy_builders:renderForm" arguments="0=node&amp;1=28791&amp;2=field_blog_article_comments&amp;3=blog_article_comment" token="MzCJT0MclalfK_yS925l5eZo65F46J9emhdUyAGBqfA"></drupal-render-placeholder> </section> </div> </div> Mon, 17 Jun 2024 13:47:23 +0000 abaker 28791 at /blog/awards-2024#comments Discover 3 Underrepresented Asian Cuisines You Need to Try /blog/discover-3-underrepresented-asian-cuisines-you-need-try <span>Discover 3 Underrepresented Asian Cuisines You Need to Try</span> <span><span>abaker</span></span> <span><time datetime="2024-05-30T12:48:21-04:00" title="Thursday, May 30, 2024 - 12:48">Thu, 05/30/2024 - 12:48</time> </span> /sites/default/files/styles/width_1400/public/content/blog-article/header-image/Underrepresented-Asian-Cuisine-hero.jpg.webp?itok=9nwHretH <time datetime="2024-05-30T12:00:00Z">May 30, 2024</time> <div class="byline-container column small-12 medium-10 large-8"> <div class="byline-details"> <div class="byline-author"> By <span class="byline-author-name"><a href="/taxonomy/term/2526"> Pamela Vachon </a></span> </div> </div> </div> <p>According to a <a href="" target="_blank" rel="noopener noreferrer">Pew Research study</a>, about one in nine restaurants in America is a restaurant with Asian heritage. While it may be no surprise for those who crave Asian foods, this is nonetheless a huge number, considering that most Asian cuisine only started gaining mainstream popularity across the U.S. in the 1990s or later.<br><br>Of those Asian restaurants, however, a vast majority in the U.S. are represented by the cuisines of only a few cultures. Chinese, Japanese and Thai restaurants account for nearly 70% of all Asian restaurants in this country, with another approximately 20% consisting of Indian, Vietnamese and Korean restaurants. The remaining 10% consists of a wide variety of Asian cuisines, often representing regional cultures or fusion expressions.&nbsp;<br><br>While there are numerous underrepresented Asian cuisines in the U.S. that you should get to know — Malaysian, Pakistani, Goan, Mongolian and more — here, several chefs talk us through three cuisines that are on the rise.</p><h2>Cuisine of Taiwan</h2><p>While Taiwanese cuisine might have recognizable elements for those who love Chinese food, the cuisine of Taiwan, an island nation near China’s southeastern coast, is distinct.</p><p>“It’s indigenous, pure and simple,” says Jin-Ya Huang, founder of <a href="" target="_blank" rel="noopener noreferrer">Break Bread, Break Borders</a>, a social enterprise empowering refugee women economically through the storytelling of food and culture. “To experience the unique flavors of real Taiwanese food is truly spectacular gourmet, with wild ingredients, original spices and native species, foraged and prepared by the aboriginal tribes who hunted and gathered from the mountains and the plains across the island.”</p><p>She cites a dish known as <em>zhutong fan</em>, or “bamboo tube rice” — rice literally steamed in a bamboo tube with wild boar meat — as an example of that which is inspired by nature, a tenet of Taiwanese cooking, which exhibits the influence of various Indigenous peoples such as Atayal, Truku and Tsou tribes.</p><p>Colonization often plays a role in the evolution of indigenous cuisines around the world, including all three cuisines highlighted here.</p><p>“Taiwanese food is the political fusion of the eight major cuisines of mainland China, with local modifications and Japanese influences due to colonization,” Huang says.</p><p><strong>Related:</strong> &nbsp;<a class="link--round-arrow" href="/blog/types-chinese-dumplings" target="_blank" rel="noopener">Types of Chinese Dumplings</a></p><p>She highlights a few important dishes and elements such as <em>yu lai gu</em> or “star jelly,” a gelatinous substance that forms on trees after rain, <em>alivongvong</em>, a dumpling-like preparation that’s cooked in woven pouches to resemble lunch boxes and flying fish, often prepared as a jerky and served with taro.</p><p>Look for Taiwanese restaurants tucked in among Chinese restaurants in communities with sizable Chinatowns such as Flushing, New York, Philadelphia, Pennsylvania, Rockville, Maryland, and especially throughout the Los Angeles area.</p><div> <img loading="lazy" src="/sites/default/files/2024-05/Exploring%20Filipino%20flavors.png" width="596" height="395" alt="Students at ICE explore a range of Asian cuisines."> </div> <h2>Filipino Cuisine</h2><p>Given the Filipino population in the U.S. relative to the number of available Filipino restaurants, this may be the most underrepresented AAPI cuisine in the country. But Filipino cuisine is definitely on the rise, and important to get to know for culinary enthusiasts.</p><p>"It's an untapped cuisine that is ever growing,” says Daniel Corpuz, a Filipino-American Pastry Chef and Owner of Daniel Corpuz Chocolatier. “I am fortunate to say that through my work, I am able to define and even redefine what Filipino cuisine is.”</p><p><a class="link--round-arrow" href="/blog/alumni-spotlight-rex-quizon" target="_blank" rel="noopener">Meet the ICE grad serving up deliciousness in LA's Historic Filipinotown</a></p><p>“Filipino Cuisine speaks to the colonial past of the Philippines,” Chef Daniel says. “In a way, Filipino food is everything and nothing at the same time. Everything, because it's a fusion of Spanish, Japanese and American cooking, and nothing, because of how that colonial past has been able to influence what Filipino food is. What makes it unique is the complete usage of ingredients while having sharp and impactful flavors.”</p><p>While dishes and ingredients such as lumpia and ube have become mainstream, not to mention the proliferation of Filipino fried chicken chain Jollibee, Chef Daniel says he tries his best to showcase Filipino flavors beyond the well-known ingredients.</p><p>“I am able to utilize ingredients and flavors that not many are familiar with,” he says.&nbsp;</p><p>Chef Daniel often cooks with ingredients such as pandan, an aromatic palm leaf, kalamansi, a lightly bitter citrus hybrid and pili nuts, a sought-after, savory nut redolent of almond, macadamia and sunflower seed.<br><br>Chef Daniel highlights a few important Filipino dishes:&nbsp;</p><ul><li><strong>Lumpia</strong>, a Filipino fried spring roll exhibiting Chinese influence, is “a great introduction to Filipino food for its approachability,” he says.&nbsp;</li><li><strong>Filipino chicken adobo</strong>, a slow-cooked chicken, is distinctive because of the sharpness of both the vinegar element and the amount of garlic.</li><li><strong>Sapin-Sapin</strong> is a Filipino dessert made “primarily using glutinous rice flour. It is a vessel for different flavors like coconut and other native flavors like jackfruit and ube,” Chef Daniel says.</li></ul><p>Fast and fast-casual Filipino restaurants can be found throughout the country, but Chicago boasts the first Michelin-starred Filipino restaurant, Kasama.</p><div> <img loading="lazy" src="/sites/default/files/2024-05/Hawaiian%20food-INLINE.jpg" width="800" height="536" alt="A spread of Hawaiian food."> </div> <h2>Hawaiian Cuisine</h2><p>“I think it's important for culinary students to pay attention to this last state of the U.S.,” says Kiki Aranita, owner of Hawaiian-inspired sauce brand Poi Dog, and Senior Editor for New York Magazine. “Hawaii is the most diverse state in the country, not just in terms of population, but in terms of environment and ecology, and we have our own culinary traditions that are unlike anywhere else in the world.”</p><p>With its extraordinary produce such as taro and sugarcane, and equally diverse history, the foods and dishes of Hawaii are especially dynamic. Similar to the cuisines outlined above, Hawaiian cuisine should also be considered in two parts.</p><p>“There’s a distinction between Hawaiian cuisine and Hawaii’s local food,” Aranita says. “The term 'Hawaiian cuisine' indicates cuisine that was made by Native Hawaiians, especially prior to Western contact. That said, a lot of Hawaiian cuisine has been very much influenced by its immigrants, who came to Hawaii during the sugar cane plantation era, or even a little before. So there's a lot of what we would consider Hawaiian food that does have elements of Chinese cuisine in it."</p><p>Numerous other cultures, both Asian and European, also intersected with Hawaii throughout its complicated colonial history. Hawaiian sweet rolls, for example, are actually Portuguese in origin. <a href="/blog/hawaii-wildfire-relief-resources-spam-musubi-recipe" target="_blank" rel="noopener">Spam</a> features heavily given the influence of American GIs, combined with the necessity of canned goods in an area prone to hurricanes.</p><p>These diverse influences in part explain why Hawaiian food is unrepresented on the mainland, according to Aranita.</p><p>“We have a lot of Japanese, Chinese and Korean immigrants, which means that if you're from Hawaii, and you move to the mainland, you can scratch your itch for those foods by going to other restaurants,” she says.</p><p>It may be challenging to find a true taste of indigenous Hawaiian cuisine outside of Hawaii, but for a deeper dive than poke, thoughtful Hawaiian restaurants can be found not only in major U.S. cities such as New York and Los Angeles, but also in communities such as Burnside, Oregon, and Midvale, Utah.</p><p><strong>Related:&nbsp;</strong> <a class="link--round-arrow" href="/blog/aapi-heritage-month-product-spotlight-black-vinegar" target="_blank" rel="noopener">Product Spotlight: Black Vinegar</a></p> Food History Ingredient Exploration <div class="row align-center blog--comments"> <div class="column small-12 medium-10 large-8"> <section> <h2>Add new comment</h2> <drupal-render-placeholder callback="comment.lazy_builders:renderForm" arguments="0=node&amp;1=28761&amp;2=field_blog_article_comments&amp;3=blog_article_comment" token="8svKazS0ja6kSYo-OQGcpOHwzRl4dbVoO9QjJUhRVG0"></drupal-render-placeholder> </section> </div> </div> Thu, 30 May 2024 16:48:21 +0000 abaker 28761 at /blog/discover-3-underrepresented-asian-cuisines-you-need-try#comments AAPI Heritage Month Product Spotlight: Black Vinegar /blog/aapi-heritage-month-product-spotlight-black-vinegar <span>AAPI Heritage Month Product Spotlight: Black Vinegar</span> <span><span>abaker</span></span> <span><time datetime="2024-05-21T18:43:31-04:00" title="Tuesday, May 21, 2024 - 18:43">Tue, 05/21/2024 - 18:43</time> </span> /sites/default/files/styles/width_1400/public/content/blog-article/header-image/Noodle%20Lane%20Dishes%20-%20Dan%20Dan%20Noodles_HERO.jpg.webp?itok=0QeD1MYW <time datetime="2024-05-21T12:00:00Z">May 21, 2024</time> <div class="byline-container column small-12 medium-10 large-8"> <div class="byline-details"> <div class="byline-author"> By <span class="byline-author-name"><a href="/taxonomy/term/2526"> Pamela Vachon </a></span> </div> </div> </div> <p>Even if you've never heard of black vinegar, you've probably tasted it.</p> <p>The ingredient is a "cornerstone of Chinese cuisine," according to Chef Lane Li, the Chinese-born Owner and Executive Chef of <a href="/" target="_blank" rel="noopener">Noodle Lane</a> in Brooklyn, New York.</p><p>Various Asian cuisines, beginning with Chinese, started to become popular in the United States in the 1920s. With a boom in numerous styles of cuisine from Southeast Asia occurring from the 1990s, now approximately one in nine restaurants in America has Asian providence. Along with its massive increase in popularity in the past few decades, American cooks are no strangers to a variety of Asian ingredient staples such as miso, fish sauce and gochujang, among others.&nbsp;</p><p>Black vinegar, however, may not be as well known to the masses — at least, not yet. Chef Lane's restaurant features authentic dishes from both Sichuan and Cantonese cuisines, many of which feature black vinegar.</p><p>“As a key ingredient, it adds both complexity and tanginess to dishes ranging from soups to cold salads,” she says.&nbsp;<br><br>Here’s everything you need to know about this enigmatic ingredient before you inevitably add it to your cabinet of cooking staples.</p><h2>What is Black Vinegar?</h2><p>Vinegar is a fermented product that can be made from a number of different plant sources, and in the case of black vinegar, it can be made from a number of grains that are common in Chinese culture.</p><p>“Chinese black vinegar is typically made from fermented rice, wheat, barley or sorghum,” Chef Lane says. “It undergoes a slow fermentation process to develop its distinctive flavor.”</p><p>Like other varieties of dark vinegar, black vinegar is typically aged for a number of months in various vessels in order to develop not only complexity but also its signature deep color. Different varieties of black vinegar are utilized throughout various Asian cuisines, but its origin is Chinese, and it tends to be always fermented from grain regardless of its pedigree.</p><figure role="group" class="align-center"> <div> <img loading="lazy" src="/sites/default/files/2024-05/Dan%20Dan%20Noodles_INLINE.jpg" width="800" height="593" alt="A bowl of dan dan noodles."> </div> <figcaption>Credit: <a href="" target="_blank" rel="noopener noreferrer">Andrea Nguyen on Flickr</a>.</figcaption> </figure> <h2>What Does Black Vinegar Taste Like?</h2><p>Chef Lane describes the flavor of black vinegar as “robust, slightly sweet and tangy, with hints of maltiness and a subtle smokiness.” While black vinegar has a similar color to another well-known dark vinegar — balsamic — the maltiness and umami flavor distinctive of black vinegar can be attributed primarily to its grain base, and slow fermentation.</p><p>The subtle sweetness of black vinegar is more rich and caramel, rather than fruity. Balsamic vinegar, on the other hand, has a fruity sweetness due to its grape base, and the specific balsa wood vessels in which it is aged. Some sources have likened the flavor of black vinegar to that of a different dark condiment: Worcestershire sauce, which also has a base of fermented barley, but is flavored with additional ingredients.</p><p>Black vinegar, however, develops its complex flavor strictly from its fermentation and aging process.</p><h2>How is Black Vinegar Typically Used in Chinese Cuisine?</h2><p>You’ve doubtlessly had black vinegar in Chinese dishes regardless of whether you’ve been aware of it, as it is ubiquitous as an ingredient in numerous Chinese preparations and recipes.&nbsp;<br><br>“Black vinegar is commonly used as a dipping sauce for dumplings, adds balance to the richness of soups and braises, and is also a key ingredient in most cold dishes,” Chef Lane says.</p><p>Black vinegar is also an excellent counterpoint to spice, according to Chef Lane, providing a deep umami character in addition to its typical acidic function. “We use black vinegar in our most popular noodle dish, Dan Dan noodles,” she says. “Its acidity balances the heat of chile peppers and the richness of the broth perfectly.”</p><p><strong>Interested in More? Try One of Our Cooking Classes:</strong></p><ul><li><a href="" target="_blank" rel="noopener noreferrer">Essentials of Chinese Cooking</a></li><li><a href="" target="_blank" rel="noopener noreferrer">Essentials of Korean Cooking</a></li><li><a href="" target="_blank" rel="noopener noreferrer">Essentials of Thai Cooking</a></li><li><a href="" target="_blank" rel="noopener noreferrer">Essentials of Vietnamese Cooking</a></li><li><a href="" target="_blank" rel="noopener noreferrer">All 51 Technique: Sushi</a></li></ul> Ingredient Exploration <div class="row align-center blog--comments"> <div class="column small-12 medium-10 large-8"> <section> <h2>Add new comment</h2> <drupal-render-placeholder callback="comment.lazy_builders:renderForm" arguments="0=node&amp;1=28691&amp;2=field_blog_article_comments&amp;3=blog_article_comment" token="GhtEzhV19-r4C78QgST9ICQFKGcJDzfEvrnIYgKvaPQ"></drupal-render-placeholder> </section> </div> </div> Tue, 21 May 2024 22:43:31 +0000 abaker 28691 at /blog/aapi-heritage-month-product-spotlight-black-vinegar#comments For Many Black Chefs, Juneteenth Means Barbecue /blog/many-black-chefs-juneteenth-means-barbecue <span>For Many Black Chefs, Juneteenth Means Barbecue</span> <span><span>abaker</span></span> <span><time datetime="2023-06-19T09:00:00-04:00" title="Monday, June 19, 2023 - 09:00">Mon, 06/19/2023 - 09:00</time> </span> /sites/default/files/styles/width_1400/public/content/blog-article/header-image/juneteenth-bbq-HERO.jpg.webp?itok=4rniuyUN <time datetime="2024-06-18T12:00:00Z">June 18, 2024</time> <div class="byline-container column small-12 medium-10 large-8"> <div class="byline-details"> <div class="byline-author"> By <span class="byline-author-name"><a href="/taxonomy/term/2526"> Pamela Vachon </a></span> </div> </div> </div> <p>Juneteenth was first recognized as a federal holiday in 2021. We spoke to several Black chefs about the importance of the occasion and how barbecue is a favored centerpiece for Juneteenth celebrations.</p> <p>Juneteenth, a contraction of the words "June" and "nineteenth," commemorates the date of the emancipation of slaves in Texas in 1865, with the arrival of the Union army to issue the order and to enforce the release of those remaining enslaved following the Emancipation Proclamation of 1863.</p><p>Originating as a holiday in Galveston, Texas, over time celebrations of Juneteenth spread throughout the American South, and in 2021 Congress passed a bill, signed by President Joe Biden, to fully recognize Juneteenth as a federal holiday, the first new such annual observance since Martin Luther King Jr. Day was made a holiday in 1983.</p><p>We spoke to ICE New York Culinary Arts <a href="/about/faculty-profiles/gill-boyd" rel="noreferrer">Chef-Instructor Gill Boyd</a>, as well as several other chefs of color, about the personal meaning of Juneteenth, and the imperative role barbecue plays in Juneteenth celebrations around the country.</p><h2>The Meaning and Importance of Juneteenth</h2><p>“Growing up, the date was not really discussed within my family,” Chef Gill says. “It was not until my adulthood that I understood the importance of the date from my uncle in Oklahoma who was a member of the local NAACP. Years later it does have great importance to me, because it acknowledges the slavery of the African American people in the United States. Currently it is also of national importance because it seems some states want to rewrite that history.”</p><p>To Chef Gill’s point, while Juneteenth celebrations have been common in the South since the late 1800s, the national importance of Juneteenth didn’t really start to take hold until the growing Black Lives Matter movement in 2020. Now, as a federal holiday, it lends even more attention to the date’s significance to Americans throughout the country.</p><p>The other Black chefs I spoke to echoed this sentiment, regardless of where they call home.</p><p>Chef Alexander Harris is the Culinary Director of Brooklyn’s <a href="" rel="noreferrer">Emma’s Torch</a>, which works with refugees to celebrate their cultural heritage and empower people with employment and culinary training. For him, Juneteenth represents the delivery of a promise set by one of the founding fathers.</p><p>“As Thomas Jefferson said, ‘We hold these truths to be self-evident, that all men are created equal,’” Chef Alex says. “This was not a question or a thought experiment, but a statement by which we’ve defined our country. Juneteenth is a celebration of another step in that direction, embracing our country’s culture, past and present, good or bad, and moving forward consciously recognizing what and who made this country great.”</p><p>Chef D'Andre Carter, Executive Chef and Co-Owner of Chicago’s <a href="" rel="noreferrer">Soul &amp; Smoke</a> brings up another important point.</p><p>“I’m just happy that everything African Americans went through is being recognized, and that everyone can celebrate our emancipation," Chef D'Andre says.</p><p>Juneteenth celebrations are also growing across cultures in the U.S., in the spirit of recognizing a difficult past, while looking forward in hope toward the future.</p><p>Chef Dominique Leach, Chef and Pitmaster of <a href="" rel="noreferrer">Lexington Betty Smokehouse</a>, also in Chicago, says “It's important to me to remember this history because without it I would not be where I am today, and it's a reminder of how much we fought for and still do. One of my missions as a chef is to create space in the BBQ community for Black pitmasters, especially Black women as pitmasters, who are very underrepresented.”</p><h2>The Importance of Barbecue in Juneteenth Celebrations</h2><p>Speaking of barbecue...</p><p>Juneteenth is traditionally celebrated with red foods, including brightly-colored beverages such as hibiscus tea and strawberry soda. Food historian Michael Twitty has previously spoken on this topic, explaining to Oprah Daily that the reason behind this was not only because such brightly colored foods would have been in contrast to what slaves typically had access to, but also showcasing Caribbean influence, with celebrations of Juneteenth beginning in Galveston.</p><p>“Texas was at the end of the world to the Antebellum South,” he says. “There were a lot of enslaved Africans who were coming to Texas from the continent and through the Caribbean. The color red is highly associated with the cultures that would've come through the later years of the trade, which would have been Yoruba and Kongo.”</p><p><em><strong>Related Recipe:</strong>&nbsp;</em><a class="link--round-arrow" href="/blog/juneteenth-food-plum-cobbler" rel="noreferrer"><em>Cured Sumac Plum Cobbler</em></a></p><p>That all being said, when I reached out to several Black chefs for their favorite Juneteenth foods, expecting to amass a round-up of a variety red foods, instead I got a unanimous chorus of “barbecue.”</p><p>“The food of my childhood,” Chef Alexander says. “Soul Food, and barbecue.”</p><p>“Barbecue — and that means <em>real</em>&nbsp;barbecue, which is slow cooking meat with charcoal and usually cooked under cover.” Chef Gill says. “It’s all about the anticipation of long-cooked meat and how tender it will be.”</p><p>“Barbecue has always been my family's favorite celebration food of choice,” Chef D’Andre says. “We love to gather together around barbecued ribs, mac &amp; cheese, greens and cornbread. That’s a party for us.”</p><p>“My favorite food for celebrating Juneteenth is Barbecue,"&nbsp;Chef Dominique says.&nbsp;"There's something spiritual about firing up the grill with family and celebrating what we have overcome as Black Americans.”</p><p>This was Juneteenth’s lesson for me, and an important one.</p><p>While barbecue categorically holds the potential for plenty of symbolic red foods: not only in its crimson barbecue sauce, but sides and desserts such as watermelon, red beans and even red velvet cake, the color is not what’s important; it’s the community aspect of barbecue that resonates for Juneteenth celebrations. The feeding of a crowd. The gathering.</p><p>Moving toward equality in this country has always been and will always be a group effort. The communal aspect of barbecue is the perfect setting for Juneteenth in which to commemorate the events of the past, with an eye toward the future.</p> Holidays Barbecue <div class="row align-center blog--comments"> <div class="column small-12 medium-10 large-8"> <section> <h2>Add new comment</h2> <drupal-render-placeholder callback="comment.lazy_builders:renderForm" arguments="0=node&amp;1=27151&amp;2=field_blog_article_comments&amp;3=blog_article_comment" token="SOY4dQZnywiXDUgppviYI3MaJ_BhZlg1fUb1dWdQCmg"></drupal-render-placeholder> </section> </div> </div> Mon, 19 Jun 2023 13:00:00 +0000 abaker 27151 at /blog/many-black-chefs-juneteenth-means-barbecue#comments ICE Chefs' Father's Day Food Traditions /blog/ice-chefs-fathers-day-food-traditions <span>ICE Chefs' Father's Day Food Traditions</span> <span><span>abaker</span></span> <span><time datetime="2023-06-17T09:00:00-04:00" title="Saturday, June 17, 2023 - 09:00">Sat, 06/17/2023 - 09:00</time> </span> /sites/default/files/styles/width_1400/public/content/blog-article/header-image/Unsplash%20grill%20header.jpeg.webp?itok=POnQjTNA Cheers to you, Dads! <time datetime="2023-06-17T12:00:00Z">June 17, 2023</time> <div class="byline-container column small-12 medium-10 large-8"> <div class="byline-details"> <div class="byline-author"> By <span class="byline-author-name"><a href="/taxonomy/term/3016"> Anna Johnson </a></span> </div> </div> </div> <p>It's Father's Day, and being a parent in the hospitality industry can certainly be challenging given the level of commitment required for the job.</p> <p>Most chefs, regardless of parental status, know that Mother's Day is actually one of&nbsp;<em>the&nbsp;</em>quintessential examples of a "food holiday." Whether it's brunch reservations at a fancy restaurant snagged months ahead of time or just ordering takeout from a local favorite, many Americans choose to <a href="" rel="noreferrer">get food from a restaurant for Mother's Day</a>.</p> <p><strong>Father's Day, however, is a different story.</strong></p> <p>"All of the work and plans are usually for Mother's Day," ICE Los Angeles' Lead Instructor of Wine Studies <a href="/about/faculty-profiles/paul-sherman" rel="noreferrer">Paul Sherman</a> says. "On Father's Day, we usually like to just relax."</p> <p>Even though the holiday often brings rest in having a day off from restaurant work, many chef dads still have food-related traditions that they've stuck to through the years. Some dads, including ICE New York's Lead Chef and Operations Manager <a href="/about/faculty-profiles/joshua-resnick" rel="noreferrer">Joshua Resnick</a>, are creating their own special memories for their families for years to come.</p> <p>"[My dad and I] used to grill together. In more recent years, since I've become a father, we now smoke meats," Chef Joshua says.</p> <p><strong>We asked our Chef-Instructors from both campuses how they plan to celebrate Father's Day this year.</strong></p> <h5><a href="/about/faculty-profiles/joshua-resnick" rel="noreferrer">Joshua Resnick</a>,&nbsp;Lead Chef and Operations Manager</h5> <p><img alt="Chef-Instructor Joshua Resnick stands in a kitchen smiling" data-entity-type data-entity-uuid src="/sites/default/files/inline-images/Joshua%20Resnick%20headshot.png" class="align-center"></p> <p>"We don't smoke the same meats consistently. We just like to use it as something that we can do together. I come from a culinary background, my dad doesn't. So I've kind of used [smoking meats] as like a wave to teach him some different stuff. He likes reading about it and doing stuff and then you know, we get to do it and enjoy it together. Last year was brisket. <strong>The menu for this year is ribs</strong>. We're doing baby back ribs and we're doing beef short ribs.</p> <blockquote> <p>Last year was brisket. The menu for this year is ribs.</p> </blockquote> <p>We're not super saucy. We're more about the rubs.&nbsp;We do like different versions of classic spice wrote like classic barbecue rub. So it's normally going to have smoked paprika, garlic powder and onion powder. It'll also have brown sugar and a good bit of salt and black pepper. But sometimes we like to keep like certain things a little bit more simple and just play around with some different woods. So we might do salt and pepper, but then we might smoke it with applewood, or we'll might do it with hickory and just kind of play around with it that way. Oftentimes, I like to add things like I like to add caraway seed into my spice rub for certain items because I feel like they bring out like a more unique flavor. One of my favorite smoked items is pastrami. So for me, I always think pastrami, I think of rye bread. So for me, it's kind of a fun way to combine like more of like a Texas-style barbecue, but still having a little bit of that almost — New York deli flair to it. I also make my own version of Old Bay seasoning, but I call it 'New Bae.'"</p> <h5><a href="/about/faculty-profiles/remy-forgues" rel="noreferrer">Rèmy Forgues</a>, Chef-Instuctor, ICE New York</h5> <p><img alt="Chef-Instructor Remy Forgues stands in a kitchen smiling" data-entity-type data-entity-uuid src="/sites/default/files/inline-images/Remy%20HS.jpeg" class="align-center"></p> <p>"On Sunday, I plan on doing jujitsu with my daughter, and then we'll grill local catch like porgy or black bass and serve it with a side of salsa verde."</p> <h5><a href="/about/faculty-profiles/stephen-chavez" rel="noreferrer">Stephen Chavez</a>, Chef-Instructor, ICE Los Angeles</h5> <p><img alt="Chef-Instructor Stephen Chavez's headshot" data-entity-type data-entity-uuid src="/sites/default/files/inline-images/Stephen%20Chavez%20header.jpg" class="align-center"></p> <p>"Here in Pasadena, we have the street Chalk Festival that goes all weekend long. They start on Friday and by Sunday, they have these amazing works of art. So we'll normally come down in the morning, we'll walk around for a good couple hours in the morning, maybe grab a little snack from a street vendor or something like that. This year, we're going over to my mom's and having a little Mexican food — homemade chili relleno from mom. It'll be really delicious and nice. Father's Day is about family. Being a dad is the best thing in my life."</p> <blockquote> <p>Being a dad is the best thing in my life.</p> </blockquote> <h5><a href="/about/faculty-profiles/ozmar-heredia" rel="noreferrer">Ozmar Heredia</a>, Chef-Instructor, ICE New York</h5> <p><img alt="Chef-Instructor Ozmar Heredia stands in a kitchen smiling" data-entity-type data-entity-uuid src="/sites/default/files/inline-images/Ozmar%20HS.jpeg" class="align-center"></p> <p>"[In the past], we gathered around, someone cooked something, so it's just like spending the day having dinner, talking to each other. I don't recall any specific tradition for home cooking in this case other than like any type of Peruvian cuisine. My dad likes chicken and beans."</p> <h5><a href="/about/faculty-profiles/jeff-shields" rel="noreferrer">Jeff Shields</a>, Chef-Instructor, ICE Los Angeles</h5> <p><img alt="Chef-Instructor Jeff Shields' headshot" data-entity-type data-entity-uuid src="/sites/default/files/inline-images/Jeff%20HS.jpg" class="align-center"></p> <p>"Food traditions, after sleeping in, would be mainly grilling and barbecuing. Hot dogs, hamburgers, steaks, anything outdoors. My older son will cook sometimes, he also does like Thanksgiving meals and stuff, he'll help with some sauces. He's eight and my youngest daughter, she's six. We love to do mainly anything outdoors."</p> Holidays <div class="row align-center blog--comments"> <div class="column small-12 medium-10 large-8"> <section> <h2>Add new comment</h2> <drupal-render-placeholder callback="comment.lazy_builders:renderForm" arguments="0=node&amp;1=27161&amp;2=field_blog_article_comments&amp;3=blog_article_comment" token="i7t1Fk6mEatU-xrmTXV1rnyPEtkUbYrEh-vrrze_tTM"></drupal-render-placeholder> </section> </div> </div> Sat, 17 Jun 2023 13:00:00 +0000 abaker 27161 at /blog/ice-chefs-fathers-day-food-traditions#comments Meet Hillery, ICE Alum & Former Admissions Director /blog/hillery-hargadine-culinary-management <span>Meet Hillery, ICE Alum &amp; Former Admissions Director</span> <span><span>abaker</span></span> <span><time datetime="2022-05-23T11:04:45-04:00" title="Monday, May 23, 2022 - 11:04">Mon, 05/23/2022 - 11:04</time> </span> /sites/default/files/styles/width_1400/public/content/blog-article/header-image/hillery-wheeler-LEDE.jpg.webp?itok=f7YkTBnc Continual discussion with prospective students about ICE’s career programs led her to enroll in Culinary Management. <time datetime="2022-05-23T12:00:00Z">May 23, 2022</time> <div class="byline-container column small-12 medium-10 large-8"> <div class="byline-image"> <div> <img loading="lazy" src="/sites/default/files/2024-07/hillery-hargadine-headshot-round.jpg" width="1408" height="1514" alt="Hillery Hargadine"> </div> </div> <div class="byline-details"> <div class="byline-author"> By <span class="byline-author-name"><a href="/taxonomy/term/1691"> Hillery Hargadine </a></span> </div> <div class="byline-description"> <p>Hillery Wheeler Hargadine has been with ICE since 2009 and is a graduate of ICE’s Restaurant and Culinary Management program. After over a decade with the Admissions team helping students to fulfill their dreams of enrolling in culinary school, she now enjoys profiling those same students in their new careers as Notable Alumni. In addition to alumni outreach, Hillery works on prospective student messaging and content. She currently lives in Toyko, Japan with her husband and son, and eats as much sushi and ramen as possible.</p> </div> </div> </div> <p>Like any college graduate, I started my first job hunt with ideals of wanting a position that allowed me to maintain a reasonably comfortable lifestyle while also satisfying the desire to work in a field and for a company I believed in. A position that inspired me. Something that allowed me to feel I was making a positive impact on others.&nbsp;</p> <p>I was one of the lucky ones in that my first professional job was here at The 51. I knew as I walked down the halls of the school for that first interview that this would be where I would start my career. What I didn’t know was that this entry level job on the Admissions Support team would lead to 12 years of satisfying work and professional growth, eventually becoming the Director of Admissions at the flagship <a href="" rel="noreferrer">New York campus</a>, helping thousands of students navigate the often emotionally complex waters of following their dream to work in food.</p><p>Throughout those 12 years I not only saw my own personal growth, but the incredible expansion of the school, which at the time was known as much for hobbyist cooking classes as for its three career-training programs. Now it’s become a multi-campus industry leader, educating people from around the country and across the world in five career training programs, three certificate specialty programs and countless professional development classes.</p><p><a class="link--round-arrow" href="" rel="noreferrer"><em><strong>Check out our Culinary Arts Career Program curriculum</strong></em></a></p><p>In my time I’ve had the pleasure of meeting with industry leaders who come to recruit our graduates and inspire the next generation, including top-tier chefs of Michelin-starred restaurants, massive restaurant group operators, major food media personalities and many, many more. However, the most interesting and inspiring people I met along the way were the prospective students I met with in Admissions. The everyday people who dared to take that first step and be brave enough to actually pick up the phone or send an email and start the conversation of “I’m ready. I want to go to culinary school.”<br><br>So many people come to us full of fears and doubts, questioning if it’s the right time, how they’ll pay for it, what they’ll do with this education (especially if they don't see themselves working in a traditional restaurant). Knowing only that they love food, they wake up thinking about it, spend the day planning what they want to make for dinner, their preferred "shopping" is for groceries rather than for clothes, be it a checklist for something specific or the simple joys of discovering a new ingredient or condiment they’ve never heard of. Regardless of their different backgrounds and ethnicities, life stages, education and experience levels, they all have one thing in common: they love food.&nbsp;<br>&nbsp;</p><p><img alt="hillery-wheeler-" data-entity-type data-entity-uuid src="/sites/default/files/content/blog-article/image/hillery-wheeler-reunion-BLOG_0.jpg" class="align-center"></p><p>Whether it’s the middle-aged woman who retired early from being an immigration attorney to find herself working in corporate private dining, thrilled, for the first time in her life, to get up and go to work. Or a former textile designer for major fashion brands who recalled pulling over on the side of the road in France to eat a picnic lunch after he scored a bottle of unique wine and couldn’t wait to open it — he eventually found himself doing food and wine pairings for an upscale country club. Or the recent college grad who completed a chemical engineering degree just to completely pivot into pastry (and was recently named Executive Pastry Chef at Le Bernardin, following in the footsteps of our own <a href="" rel="noreferrer">Michael Laiskonis</a>).&nbsp;</p><p>Nothing is more satisfying than meeting these people and being able to say “welcome, this building is full of people just like you.”</p><p>These are just a handful of the stories and voices I had the honor of hearing during my time as an Admissions Coordinator, and there were countless more I learned about second-hand when I moved into the Admissions Director role. Easily one of the best parts of setting foot in the Admissions office at ICE every day is hearing all the various coordinators bubbling over with enthusiasm as they describe a new potential student they just met who had a unique and wonderful backstory. So many of them starting out unsure whether or not they belong here because they think they’re too young, too old, have no industry experience ( or the ‘wrong’ kind of industry experience), don’t want to work in a restaurant (or desperately want to work in a restaurant but can’t see how they can make it work with their lifestyle) — the list goes on. And the Admissions Coordinator gets to be the one to open their eyes to the fact that there are hundreds, if not thousands, of food careers out there that people have never considered, or never even heard of. That this is an industry that can accommodate so many voices and flavors — so long as they have the passion and the discipline to follow their dreams.&nbsp;</p><p>I look forward to posting here on <a href="" rel="noreferrer">DICED</a> to share some of the stories and insights I’ve learned through my time here both as a member of the admissions team and as a student myself in the Restaurant and Culinary Management program.&nbsp;</p><p>Thanks for reading along.&nbsp;</p><p><a class="link--round-arrow" href="" target="_blank" rel="noopener noreferrer"><em><strong>Learn More about our Restaurant &amp; Culinary Management program at ICE.</strong></em></a></p> Culinary Education Culinary Student Culinary School <div class="row align-center blog--comments"> <div class="column small-12 medium-10 large-8"> <section> <h2>Add new comment</h2> <drupal-render-placeholder callback="comment.lazy_builders:renderForm" arguments="0=node&amp;1=24826&amp;2=field_blog_article_comments&amp;3=blog_article_comment" token="RG8kfQ8NP97K7_sMx3nYXoSq43XTh_YhdBkewlDz7nY"></drupal-render-placeholder> </section> </div> </div> Mon, 23 May 2022 15:04:45 +0000 abaker 24826 at /blog/hillery-hargadine-culinary-management#comments The Culinary Traditions of Kwanzaa /blog/traditional-kwanzaa-food <span>The Culinary Traditions of Kwanzaa</span> <span><span>ablustein</span></span> <span><time datetime="2021-12-30T14:00:58-05:00" title="Thursday, December 30, 2021 - 14:00">Thu, 12/30/2021 - 14:00</time> </span> /sites/default/files/styles/width_1400/public/content/blog-article/header-image/kwanzaa_HERO.jpg.webp?itok=BfhnCyhv It's a celebration of family, community and culture. <time datetime="2021-12-30T12:00:00Z">December 30, 2021</time> <div class="byline-container column small-12 medium-10 large-8"> <div class="byline-details"> <div class="byline-author"> By <span class="byline-author-name"><a href="/taxonomy/term/2746"> Andrew Blustein </a></span> </div> </div> </div> <p>What food do you eat on Kwanzaa? Well, there isn't one answer, but there sure is a lot to choose from.</p> <p>A relatively new holiday, Kwanzaa's origins go back to 1966, during the Civil Rights Movement, when activist Maulana Karenga, Ph.D., made a holiday specifically for African-Americans.<br> &nbsp;<br> The name Kwanzaa comes from the Swahili phrase <em>matunda ya kwanza</em>, which means “first fruits,” harkening back to when people collectively harvested fruit and vegetable crops and gave thanks for the bounty of their efforts and for each other.<br> &nbsp;<br> “Kwanzaa is based on the many harvest festivals and rituals practiced across the African continent, during ancient and modern times, that would last about seven days, from the end of one year to the beginning of a new,” says culinary historian Tonya Hopkins on her <a href="" rel="noopener noreferrer" target="_blank">podcast</a>, “American Food History for All…From a Black Perspective.”<br> &nbsp;<br> There are seven nights of Kwanzaa, from December 26 to January 1, each celebrating a different principle or social value. On the sixth night, Kuumba (meaning “creativity” in Swahili), is the feast.<br> &nbsp;<br> “While there is no set Kwanzaa menu, it is customary to serve African and African-influenced foods for any Kwanzaa meal,” Tonya says.</p> <blockquote class="instagram-media" data-instgrm-permalink=";utm_campaign=loading" data-instgrm-version="14" style=" background:#FFF; border:0; border-radius:3px; box-shadow:0 0 1px 0 rgba(0,0,0,0.5),0 1px 10px 0 rgba(0,0,0,0.15); margin: 1px; max-width:540px; min-width:326px; padding:0; width:99.375%; width:-webkit-calc(100% - 2px); width:calc(100% - 2px);"> <div style="padding:16px;"> <div style=" display: flex; flex-direction: row; align-items: center;"> <div style="background-color: #F4F4F4; border-radius: 50%; flex-grow: 0; height: 40px; margin-right: 14px; width: 40px;">&nbsp;</div> <div style="display: flex; flex-direction: column; flex-grow: 1; justify-content: center;"> <div style=" background-color: #F4F4F4; border-radius: 4px; flex-grow: 0; height: 14px; margin-bottom: 6px; width: 100px;">&nbsp;</div> <div style=" background-color: #F4F4F4; border-radius: 4px; flex-grow: 0; height: 14px; width: 60px;">&nbsp;</div> </div> </div> <div style="padding: 19% 0;">&nbsp;</div> <div style="display:block; height:50px; margin:0 auto 12px; width:50px;"><a href=";utm_campaign=loading" style=" background:#FFFFFF; line-height:0; padding:0 0; text-align:center; text-decoration:none; width:100%;" target="_blank" rel="noopener noreferrer"><svg height="50px" version="1.1" viewBox="0 0 60 60" width="50px" xmlns:xlink=""><g fill="none" fill-rule="evenodd" stroke="none" stroke-width="1"><g fill="#000000" transform="translate(-511.000000, -20.000000)"><g><path d="M556.869,30.41 C554.814,30.41 553.148,32.076 553.148,34.131 C553.148,36.186 554.814,37.852 556.869,37.852 C558.924,37.852 560.59,36.186 560.59,34.131 C560.59,32.076 558.924,30.41 556.869,30.41 M541,60.657 C535.114,60.657 530.342,55.887 530.342,50 C530.342,44.114 535.114,39.342 541,39.342 C546.887,39.342 551.658,44.114 551.658,50 C551.658,55.887 546.887,60.657 541,60.657 M541,33.886 C532.1,33.886 524.886,41.1 524.886,50 C524.886,58.899 532.1,66.113 541,66.113 C549.9,66.113 557.115,58.899 557.115,50 C557.115,41.1 549.9,33.886 541,33.886 M565.378,62.101 C565.244,65.022 564.756,66.606 564.346,67.663 C563.803,69.06 563.154,70.057 562.106,71.106 C561.058,72.155 560.06,72.803 558.662,73.347 C557.607,73.757 556.021,74.244 553.102,74.378 C549.944,74.521 548.997,74.552 541,74.552 C533.003,74.552 532.056,74.521 528.898,74.378 C525.979,74.244 524.393,73.757 523.338,73.347 C521.94,72.803 520.942,72.155 519.894,71.106 C518.846,70.057 518.197,69.06 517.654,67.663 C517.244,66.606 516.755,65.022 516.623,62.101 C516.479,58.943 516.448,57.996 516.448,50 C516.448,42.003 516.479,41.056 516.623,37.899 C516.755,34.978 517.244,33.391 517.654,32.338 C518.197,30.938 518.846,29.942 519.894,28.894 C520.942,27.846 521.94,27.196 523.338,26.654 C524.393,26.244 525.979,25.756 528.898,25.623 C532.057,25.479 533.004,25.448 541,25.448 C548.997,25.448 549.943,25.479 553.102,25.623 C556.021,25.756 557.607,26.244 558.662,26.654 C560.06,27.196 561.058,27.846 562.106,28.894 C563.154,29.942 563.803,30.938 564.346,32.338 C564.756,33.391 565.244,34.978 565.378,37.899 C565.522,41.056 565.552,42.003 565.552,50 C565.552,57.996 565.522,58.943 565.378,62.101 M570.82,37.631 C570.674,34.438 570.167,32.258 569.425,30.349 C568.659,28.377 567.633,26.702 565.965,25.035 C564.297,23.368 562.623,22.342 560.652,21.575 C558.743,20.834 556.562,20.326 553.369,20.18 C550.169,20.033 549.148,20 541,20 C532.853,20 531.831,20.033 528.631,20.18 C525.438,20.326 523.257,20.834 521.349,21.575 C519.376,22.342 517.703,23.368 516.035,25.035 C514.368,26.702 513.342,28.377 512.574,30.349 C511.834,32.258 511.326,34.438 511.181,37.631 C511.035,40.831 511,41.851 511,50 C511,58.147 511.035,59.17 511.181,62.369 C511.326,65.562 511.834,67.743 512.574,69.651 C513.342,71.625 514.368,73.296 516.035,74.965 C517.703,76.634 519.376,77.658 521.349,78.425 C523.257,79.167 525.438,79.673 528.631,79.82 C531.831,79.965 532.853,80.001 541,80.001 C549.148,80.001 550.169,79.965 553.369,79.82 C556.562,79.673 558.743,79.167 560.652,78.425 C562.623,77.658 564.297,76.634 565.965,74.965 C567.633,73.296 568.659,71.625 569.425,69.651 C570.167,67.743 570.674,65.562 570.82,62.369 C570.966,59.17 571,58.147 571,50 C571,41.851 570.966,40.831 570.82,37.631" /></g></g></g></svg></a></div> <div style="padding-top: 8px;"> <div style=" color:#3897f0; font-family:Arial,sans-serif; font-size:14px; font-style:normal; font-weight:550; line-height:18px;"><a href=";utm_campaign=loading" style=" background:#FFFFFF; line-height:0; padding:0 0; text-align:center; text-decoration:none; width:100%;" target="_blank" rel="noopener noreferrer">View this post on Instagram</a></div> </div> <div style="padding: 12.5% 0;">&nbsp;</div> <div style="display: flex; flex-direction: row; margin-bottom: 14px; align-items: center;"> <div> <div style="background-color: #F4F4F4; border-radius: 50%; height: 12.5px; width: 12.5px; transform: translateX(0px) translateY(7px);">&nbsp;</div> <div style="background-color: #F4F4F4; height: 12.5px; transform: rotate(-45deg) translateX(3px) translateY(1px); width: 12.5px; flex-grow: 0; margin-right: 14px; margin-left: 2px;">&nbsp;</div> <div style="background-color: #F4F4F4; border-radius: 50%; height: 12.5px; width: 12.5px; transform: translateX(9px) translateY(-18px);">&nbsp;</div> </div> <div style="margin-left: 8px;"> <div style=" background-color: #F4F4F4; border-radius: 50%; flex-grow: 0; height: 20px; width: 20px;">&nbsp;</div> <div style=" width: 0; height: 0; border-top: 2px solid transparent; border-left: 6px solid #f4f4f4; border-bottom: 2px solid transparent; transform: translateX(16px) translateY(-4px) rotate(30deg)">&nbsp;</div> </div> <div style="margin-left: auto;"> <div style=" width: 0px; border-top: 8px solid #F4F4F4; border-right: 8px solid transparent; transform: translateY(16px);">&nbsp;</div> <div style=" background-color: #F4F4F4; flex-grow: 0; height: 12px; width: 16px; transform: translateY(-4px);">&nbsp;</div> <div style=" width: 0; height: 0; border-top: 8px solid #F4F4F4; border-left: 8px solid transparent; transform: translateY(-4px) translateX(8px);">&nbsp;</div> </div> </div> <div style="display: flex; flex-direction: column; flex-grow: 1; justify-content: center; margin-bottom: 24px;"> <div style=" background-color: #F4F4F4; border-radius: 4px; flex-grow: 0; height: 14px; margin-bottom: 6px; width: 224px;">&nbsp;</div> <div style=" background-color: #F4F4F4; border-radius: 4px; flex-grow: 0; height: 14px; width: 144px;">&nbsp;</div> </div> <p style=" color:#c9c8cd; font-family:Arial,sans-serif; font-size:14px; line-height:17px; margin-bottom:0; margin-top:8px; overflow:hidden; padding:8px 0 7px; text-align:center; text-overflow:ellipsis; white-space:nowrap;"><a href=";utm_campaign=loading" style=" color:#c9c8cd; font-family:Arial,sans-serif; font-size:14px; font-style:normal; font-weight:normal; line-height:17px; text-decoration:none;" target="_blank" rel="noopener noreferrer">A post shared by Tonya Hopkins (@thefoodgriot)</a></p> </div> </blockquote> <script async src="//"></script> <p>When Tonya was researching and writing about Kwanzaa's food history for the Encyclopedia of Food and Drink in America, she spoke with Maulana, who said the first fruits and vegetables of the harvest traditionally included the likes of mango, pineapple, oranges, okra, eggplant and yams, all of which were part of the diet of enslaved Africans who were brought to the Americas. So, the Kuumba feast features a central meal typically from the American continent and surrounding dishes from different African communities. &nbsp;</p> <p>That covers everything from jambalaya and Jollof rice, to Canadian groundnut stew and Philadelphia pepper pot soup, to West Indian and South African curry dishes, and much more. &nbsp;</p> <p>“It's also a great opportunity to eat and drink together,” she says, “and to explore all kinds of delicious [and] nutritious foods from our bigger and broader culinary heritage.”​</p> Food History Culinary Arts <div class="row align-center blog--comments"> <div class="column small-12 medium-10 large-8"> <section> <h2>Add new comment</h2> <drupal-render-placeholder callback="comment.lazy_builders:renderForm" arguments="0=node&amp;1=24056&amp;2=field_blog_article_comments&amp;3=blog_article_comment" token="7GvDCEE1HGCJLcEUhYPx0L9PwATyzM0x_GM4EMkAphY"></drupal-render-placeholder> </section> </div> </div> Thu, 30 Dec 2021 19:00:58 +0000 ablustein 24056 at /blog/traditional-kwanzaa-food#comments Chef Aarón Sánchez Celebrates Hispanic Heritage Month at ICE /blog/chef-aaron-sanchez-hispanic-heritage-month <span>Chef Aarón Sánchez Celebrates Hispanic Heritage Month at ICE</span> <span><span>ablustein</span></span> <span><time datetime="2021-09-17T14:17:50-04:00" title="Friday, September 17, 2021 - 14:17">Fri, 09/17/2021 - 14:17</time> </span> /sites/default/files/styles/width_1400/public/content/blog-article/header-image/aaron%20header.jpeg.webp?itok=zMgvCQP9 The celebrity chef demonstrated two dishes and a cocktail for students. <time datetime="2021-09-20T12:00:00Z">September 20, 2021</time> <div class="byline-container column small-12 medium-10 large-8"> <div class="byline-details"> <div class="byline-author"> By <span class="byline-author-name"><a href="/taxonomy/term/2746"> Andrew Blustein </a></span> </div> </div> </div> <p>Aarón Sánchez, the chef and owner of Johnny Sánchez in New Orleans and “MasterChef” judge, hosted a Hispanic Heritage Month celebration at the 51's New York campus.</p> <p>Chef Aarón Sánchez says food is a beautiful way to honor one's heritage and family legacy.</p><p>On Sept. 14, he shared that passion for food culture with ICE students to kick off Hispanic Heritage Month, which takes place through Oct. 15. Chef Aarón demonstrated bluefin tuna tiradito and beef cheek sopes while talking about his passion for Hispanic cuisine.</p><p>He explained how the Spanish colonization of Mesoamerica brought ingredients like wheat, cattle, olives and <em>vitis vinifera</em>, or grape vines, that forever changed the palate of the region. He credits his mother, cookbook author and restaurateur Zarela Martínez, as his example for pursuing a culinary career. Chef Aarón demonstrated how to add unique touches to traditional dishes, like using Asian fish sauce in the tiradito or working with his French-trained partner, Chef Miles Landrem, to “do something cool” with the beef sopes.</p><p>“Food is a language we speak,” he said. “I know it's a cliche, but it really is.”</p><p></p><figure role="group" class="align-center"> <img alt="Bluefin tuna tiradito and beef cheek sopes " data-entity-type data-entity-uuid src="/sites/default/files/inline-images/tiradito%20and%20sopes%20web_0.jpeg"> <figcaption>Bluefin tuna tiradito (left) and beef cheek sopes (right)</figcaption> </figure> <p>Chef Aarón said it’s important for <a href="/request-info" target="_blank" rel="noopener noreferrer">the next generation of chefs</a> to find mentors who will help them learn and facilitate their career moves. The Aarón Sánchez Scholarship Fund is meant to do just that for young, aspiring chefs from Latin communities, offering the opportunity to attend a career program at ICE.</p><p>“The fact that our students are going to chase their culinary dreams here alongside all these wonderful faculty and all the great talented teachers, it's an absolute dream for us,” Chef Aarón said. “I know our students coming in from the Aarón Sánchez Scholarship Fund are really excited for the opportunity.”</p><p>Watch a recording of the demonstration, which was streamed on Facebook Live, below.</p><p><iframe style="border-style:none;overflow:hidden;" allow="autoplay; clipboard-write; encrypted-media; picture-in-picture; web-share" allowfullscreen="true" frameborder="0" height="314" scrolling="no" src=";;show_text=false&amp;width=560&amp;t=0" width="560"></iframe></p><p><em>Explore scholarships available for </em><a class="link--round-arrow" href="" target="_blank" rel="noopener noreferrer"><em>culinary school at ICE.</em></a></p> <h5>Tuna Tiradito with Creole Tomato &amp; Crispy Hominy</h5> <ul><li>3 ounces bluefin tuna, sliced thin</li><li>1.5 ounces Creole tomato, medium dice</li><li>1.5 ounces English cucumber, seeded, medium dice</li><li>2 ounces avocado, medium dice</li><li>1 ounce jalapeno, sliced in thin rings</li><li>1 ounce pickled onion</li><li>1 ounce crispy fried hominy, crushed</li><li>1 teaspoon chopped chive</li><li>2 teaspoons cilantro</li><li>4­5 radish slices</li><li>2 tablespoons extra virgin olive oil</li><li>2 tablespoons tiradito liquid (recipe follows)</li><li>1/2 lime, juice</li><li>Sea salt, to taste</li></ul><h5>Tiradito Liquid</h5><h3>Ingredients</h3><ul><li>1/3 cup yuzu juice</li><li>1/2 cup white soy sauce</li><li>1/2 cup fish sauce</li></ul> <ol><li>Combine the ingredients of the tiradito liquid in a small bowl and set them aside.</li><li>In a medium mixing bowl add the sliced fish, tomatoes, cucumber and avocado. Season with just a touch of sea salt and toss together with 1 tablespoon of the tiradito liquid and 1 tablespoon of the olive oil.</li><li>On a plate or in a wide shallow bowl, nicely and evenly arrange the fish, tomatoes, cucumber and avocado. Garnish with jalapenos, pickled onion, radish and cilantro.</li><li>Dress the tiradito with the remaining tablespoon of tiradito liquid, olive oil and lime juice.</li><li>Finish the plate with another small pinch of sea salt (if needed), crumbled hominy and chive. Enjoy with plantain or tortilla chips.</li></ol><p><a class="link--round-arrow" href="/request-info" target="_blank" rel="noopener noreferrer"><em>Explore career programs at ICE.</em></a></p> Culinary Arts Demos &amp; Lectures Chefs Global Cuisine Recipe <div class="row align-center blog--comments"> <div class="column small-12 medium-10 large-8"> <section> <h2>Add new comment</h2> <drupal-render-placeholder callback="comment.lazy_builders:renderForm" arguments="0=node&amp;1=23561&amp;2=field_blog_article_comments&amp;3=blog_article_comment" token="nZ7Wislvgh_BkucllQZfLbQk1w9-ZpM7onMpc0m8aYc"></drupal-render-placeholder> </section> </div> </div> Fri, 17 Sep 2021 18:17:50 +0000 ablustein 23561 at /blog/chef-aaron-sanchez-hispanic-heritage-month#comments