Culinary Arts

Long the domain of a few select chefs, sous-vide cooking is now making itself at home in kitchens around the country—those of professionals and home cooks alike, thanks in no small part to the

I’m a big fan of history, food and touring. So on our recent holiday trip to Rome, it was easy to get excited about our planned, Eating Italy Food Tour in Rome. Philadelphia native Kenny Dunn started

Now that our sous-vide curriculum has a foundation of really solid technique, I've begun to introduce some of the methods to my students whenever we have a few extra moments in class. This week we

Last night, we hosted Joe Campanale. As beverage director and co-owner of three successful West Village restaurants, Dell'anima, L'Artusi and Anfora, Joe Campanale is behind the wine lists of some of

Since the book's release, they have been discovering even more interesting culinary career paths. DICED shares some of them with you in a reoccurring feature: “ Unique Culinary Careers.” At Covenant

We are continually amazed by the passion and dedication of our students as they set out on new careers in the food industry, and are impressed by where their newly learned skills and hard-work takes

It’s that time of year when you can never have enough homemade chicken stock and bourbon in the freezer. I consider myself a great cook, but when it comes to alcohol, a gin and tonic is about as

With thousands of blogs to choose from, starting your own food blog can be a challenge. Brooke Parkhurst, author of Belle in the Big Apple and co-author of Just Married and Cooking, is a pro when it

ICE Chef Instructor Gerri Sarnataro recently returned from an incredible European adventure and trip to Italy with ICE instructors, students, alumni and guests. For nine days, Chef Gerri hosted the

Students got an insider’s look at what it is like working in food media and TV test kitchens. Robert Bleifer, the executive chef of culinary productions at Food Network, gave a demonstration on

Luckily, ICE Master Butcher Rudi Weid demonstrated how to assemble a whole turducken to a crowd just in time for Thanksgiving this past Tuesday. The demonstration included how one removes the bones

As a representative for Malaysia Kitchen for the World, Pelaccio used the demo as a chance to teach the audience about classic Malaysian dishes and ingredient. He prepared Rendang Minangkabau, which