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Books for Cooks: 5 Vegetable-Focused Cookbooks

Following up on my last list of ingredient-focused cookbooks, I’m sharing a few vegetable bibles that will expand your culinary horizons: Plenty by Yotam Ottolenghi and Jonathan Lovekin Arguably, no

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Books for Cooks: 4 Ingredient-Based Cookbooks

Cheese: A Connoisseur's Guide to the World's Best by Max McCalman Cheese is more than a delicious snack. Imperative to any chef’s working knowledge of food, cheese can be used in a wide range of

Restaurant chef having intense conversation with cook

Kitchen Culture: The End of 'Yes, Chef'?

The “yes, chef” mentality stems from chefs who worked their way up in grueling environments, once called kitchen brigades. These environments were built for efficiency and excellence: a clear

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Give Thanks—Reducing Food Waste

By the time you factor in staff salaries, monthly rent and the various other costs of running a business, restaurant owners are looking at a very small profit margin. That’s why, at ICE, we teach all

sugar manipulating class

Continuing Education—Keeping the Fire Alive

Once I reached the top of the kitchen hierarchy, I noticed an enormous shift in my focus. While I enjoyed the creative freedom of creating new dishes for the menu and I thoroughly enjoyed teaching my

president brand butter

Beyond Flavor: The Science of Butter

Butter in Batters Cake, muffin and other similar batters get mixed in one of two ways: the creaming method or the all-in-one method. The creaming method calls for beating room temperature butter and

chocolate ganache poured over chocolate bundt cake

Sweet Technique: Chocolate Ganache

While the concept for ganache is quite simple, there are a few basic principles you should know. Once mastered, you’ll find that the uses for ganache are nearly endless, providing plenty of room for

Raspberry Anisette Brioche Roll

5 Incredible Pastry Chefs You Should Know

Below are five restaurant pastry chefs who have garnered significant recognition in their hometowns and across the country. Most of them have won an award or two, and some may even have had their 15

hands full of fresh strawberries

The Truth about Farm-To-Table Cooking

Stopping for a quick chat with your favorite farmers. Carrying the day’s bounty back to your restaurant in a little red wagon. This is every chef’s dream morning, but that’s not how it really goes

stack of cookbooks

Learning to Write an Original Recipe

In my experience, gaining the skill—and comfort level—to write an original recipe takes time and practice— a lot of time and practice. So what’s the point? You could simply use recipes already written

mint chocolate chip tart recipe

An Elegant Chocolate Tart for Holiday Celebrations

Mint chocolate chip ice cream is my absolute favorite. For this recipe, I decided to create a more elegant variation using cacao nibs instead of chocolate chips. The result is a less sweet— and very

pastry chef jenny mccoy

A Guide to Growth: From Culinary Student to Professional Chef

Let me start by telling you a bit about my background: Just after graduating high school, and with no set plans to attend college, I decided (on a complete whim) to apply to culinary school. I did not

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