Chef Ravindra “Ravi” Verma is a pastry pro. As a Pastry & Baking Arts Chef-Instructor at ICE's New York campus, Chef Ravi teaches the ins and outs of the curriculum, including the differences between...
Though the exact origins of créme brûlée are debated, it’s probably safe to say that the French, Spanish and English chefs of centuries past weren’t using lime juice and ginger powder in their...
This recipe, while being one of her go-to's, is also the same recipe used in ICE's Pastry & Baking Arts program. "The basic ratio is very simple. It's one part egg whites, two parts of sugar, two...
And for good reason — intentionally burnt at a high heat to provide a contrast in flavors, the end result of this Basque cheesecake recipe is similar to that of a soufflé (read: rich and gooey). It’s...
In fact, it’s one of the reasons he enrolled in pastry school in the first place. “Fridays in Switzerland were ‘Strudel Day,’ so I made strudel by myself all day,” he says of his time working at the...
Sicilian pistachio and calamansi jelly doughnuts — a mouthful to say, but delicious to eat. Chef Penny's recipe combines rich caramel and the bright citrus flavor of calamansi to create an indulgent...
This post was originally written in 2020 by Tracy Wilk, ICE's former Recreational Program Lead Chef. Zac graduated from ICE's Pastry & Baking Arts program in 2006, was part of Bouchon Bakery's opening...
There are four key guidelines to making proper puff pastry like a pastry chef. They are: Keep it cold. The beautiful layers will only stay layers if you work with the dough cold and keep it cold...
In the Plant-Based Culinary Arts curriculum, we explore the science of butter by looking at the types we use in cooking and baking, and testing a variety of ways to emulate the emulsion with whole...
As a chef who is obsessive about technique, I’m enthralled by these types of recipes that seem to have endless variations and uses. By having a solid pâte à choux pastry recipe in your tool kit, you...
Today, Pastry & Baking Arts students at ICE have the opportunity to learn and adopt the traditional techniques of viennoiserie, which go back almost a millennium to its origins in Vienna. The most...
Some say it resembles more of a scone than bread since it doesn’t contain any yeast. You can find hundreds of different recipes—some include caraway, and others even add eggs. If you ask true Irish...
