Culinary Arts

Over the past five months as a Culinary Arts student at ICE, I have expanded and fine tuned my palate, tasting the likes of sweetbreads, tripe and foie gras bread pudding, to name just a few. Beyond

Based off of his experience helping construct the Murray’s Melts menu at the famous Murray’s Cheese, Chef James lead us through the making of 10 different sandwiches all with different themes, such as

While every ICE Alumni Cuisine Course is memorable, there were several new and exciting activities on this year’s trip. Never before had we visited a foie gras farm or sat down to an in-depth tasting

I didn’t quite manage to pull them from a single lump of dough, but Chef Chou taught the class how to stretch and bounce strips of dough into long, thing noodles. The students in the class took our

Weingarten is the Executive Chef at Inside Park at St. Bart’s, a restaurant known more for refined business lunches than rustic whole hog roasts. Their attempt was a lesson on the ins and outs of

For our first profile, we talked to ICE alum Jennifer Cook. She started her one-of-a-kind mobile brick oven catering business, Cooking With Fire with fellow ICE alum Jenny Kmiotek. We asked her about

Burgers with Bite July 7 These tasty, make-ahead alternatives to the traditional beef burger are perfect for a quick and easy weeknight dinner, whether you grill them outside regardless of the weather

She explained the techniques and recipes that helped Sueños win accolades such as Bon Appétit’s Best Cocktail List and Time Out New York’s Best Culinary Ambassador. The hungry audience ate up her

We learned salt is not all bad. In fact, salt is vital to our existence! So don’t cut it all out just yet. After an extensive taste-test of a wide variety of salts from various regions, each team got

ProStart is a national program that prepares high school students for careers in the culinary world. The educators got a full taste of all the sights, sounds, and of course, the flavors that New York

At yesterday’s demo, Four-Star Farmer: A Conversation with Chef Eberhard Müller and Alexandra Leaf , ICE students caught a glimpse of yet another seemingly broad transformation within a chef’s career

Over the past few classes, we have discussed, smelled, tasted and worked with fruit, herbs, spices, extracts, jellies, jams and eaux de vie (colorless fruit brandy). As we learned about these