Culinary Arts

Here at ICE, we are gearing up for an exciting fall season full of classes, demonstrations, and events. We may not have taken a summer vacation, but we’re excited about the back-to-school season all

The recipes that Chef Daniel shared with us ranged from classic marinara sauce, to seriously “hot” pickles, blueberry compote and even eggplant caponata! Nearly half of the class was made up of

Ramin Ganeshram was once a journalist, but after graduating from ICE she became a food writer and cookbook author. She recently released " Stir It Up! ," a novel for teens about a young girl, Anjali

Luckily, the dishes she made and the skills she learned helped compensate for the bad weather. It was a dark and stormy evening. No, really. It was. Seriously. And it’s important for you to understand

It is an extraordinary tasting with 20 of the best restaurants in New York including Nobu, Landmarc, Boulud Sud, Aureole, Gilt, Spice Market, Buddakan, Negril Village, Ai Fiori and The Hurricane Club

I love it when that happens. Like with my most recent round of sous-vide testing on lamb legs. Specifically yogurt-marinated, grilled lamb legs. Last week, my wife grilled yogurt-marinated lamb for

So I was excited to take part in Chef Instructor Dan Stone’s The South: American Regional Favorites, one of ICE’s recreational cooking classes, last week. The course description said it perfectly;

Hot Bread Kitchen is a unique organization. The non-profit social enterprise focuses on creating better lives for low-income women by paying them while they learn the skills necessary to launch food

August means that we have passed the halfway mark of the Culinary Management Program. The funny part about this program is that I think it mirrors my life a little too closely. When I started my

From pulled pork to roasted goat and beef cheeks to sausage, chefs like Nate Appleman of Chipotle served chorizo tostadas and Michael Psilakis with Greek lamb offal, lined Pier 5 at Brooklyn Bridge

The annual celebration features champagne, wine from Wölffer Estate Vineyard, Stella Artois beers and culinary offerings from a group of over 30 talented top chefs. This year three ICE alumni were on

Moving to New York City and trying a variety of different cuisine really opened my eyes to the fact that the world has a lot more to offer. Since I love trying new things I was excited to see that ICE