Culinary Arts
‘Generation Chef’: Stirring up a Chef’s Nostalgia
The author dedicates a small portion of the book to my experience with élan, the second restaurant of which I was owner and chef. Reading this book was in many ways an emotional experience for me. Not
Honing Her Style: ICE Alum Adrienne Cheatham
Adrienne balances her time in the kitchen with an activity that calls upon a completely different skill and mindset: dance. While scoping out locales for a potential forthcoming project, Adrienne took
Tiny, Delicate, Flavorful: Microgreens
Where did they come from? What are they? Are they grown using smaller seeds? Are they grown in tiny pots? Are they harvested by children? If I’m paying $38 for a main course, why is everything on the
The Ultimate Course in Pickling at ICE
On October 3 rd, Shamus Jones, founder and “executive briner” at Brooklyn Brine, will be at ICE to dive deep into the vats of vinegar with students in his one-day workshop, The Modern Pickle
Cultivating Innovation with Hydroponics
The garden gives ICE culinary students access to the freshest herbs and produce, plus the opportunity to take part in the latest urban agriculture trends. By instilling in students the importance of
4 Tips for Time Management from a Culinary Arts + Culinary Management Student
Once my Culinary Arts program ended, I had one month left of my management classes. The catch? I had just two weeks until I had to start my externship in a fast-paced NYC restaurant. This meant I had
Discovering Asian Cuisines
When classes began and we started cooking our way through different regions, I was exposed to numerous different styles and flavors of the world. Initially, I was still fixated on the French—the
ICE PRO STUDENTS: INSTAGRAM AND WIN
We’re inviting ICE students to show us your kitchen masterpieces ( and the flops because, hey, those are insta-worthy, too!) and win prizes in our monthly #ICEProStudentPhotoContest! Career students
8 Tips for Elevating Your Homemade Pizza Game
To master this very essential life skill, I took the Homemade Pizza course with Chef Sue Gonçalves last Saturday at the Institute of Culinary Education. We measured, we mixed, we stretched (the dough)
James Beard Award-Winning Chef David Waltuck Joins ICE
Growing up in the Bronx, no one in Chef David’s family worked in the restaurant industry. In fact, as he explained, “Food in my home was not a big deal.” For Chef David, however, a passion for food
Chef David Waltuck Joins ICE Team as Director of Culinary Affairs
The Institute of Culinary Education welcomes award-winning David Waltuck as Director of Culinary Affairs Chef David has enjoyed an illustrious culinary career. During his 30-year tenure as executive
Keller, Boulud and More at ICE for Prestigious Ment’or Competitions
The judges panel was a veritable "who's who" of the country’s top chefs, including: Daniel Boulud – Chef/Owner, Restaurant Daniel, DINEX Group, 4-time James Beard Award winner, including "Outstanding