Culinary Arts

C-CAP is designed to encourage high school students who show interest and aptitude in the Culinary Arts to turn their young passion into a long-term career. The 20th Annual Cooking Competition for

Sealed with the crowning of a toque, a farewell buffet and one last day spent in the kitchen cooking beside my classmates and now, my close friends. We were an eclectic group. There were former Wall

I was fortunate to document the process of Chef Chris’s latest creation, salami from scratch. “The key is to keep all of your grinding equipment in the freezer, where it’s covered, clean and cold,”

From Italy to Asia and Mexico to France, the last 10 lessons have featured a tour of the culinary globe. We transitioned from the world of pastry and baking into Module 5, where Chef Instructor

Richard Vayda, Director of Wine and Beverage Studies at ICE, led our evening class through the ins and outs of wine lists including which wines to never order and what sommeliers aren’t telling you

While the “offspring” part is just a little word play, The Mother Sauces, also called The Grand Sauces, are truly the matriarchs of the condiment world. These five sauces (Classic Tomato, Sauce

I have to admit that I was anxiously awaiting the start to Module 4, which is the pastry and baking portion of ICE’s Culinary Career Program. Don’t get me wrong, I love to cook, but my love affair

Grahm’s website biography describes him as a “vitizen of the world, champion of the strange, and the heterodox of the ugly duckling grape varietals whose very existence is threatened by the dominant

Last week I attended The Complete Chinese Dinner, a recreational cooking class taught by Kian Lam Kho, founder of Redcook.net, a Chinese home cooking blog. Chef Kho also co-wrote Knack Chinese Cooking

I realize it’s an odd combination of flavors, but our gastronomical tour over the past 10 lessons has spanned from Sardinia and Naples to Tokyo and New Delhi. We finished our lessons on traditional

This week was a whirlwind tour of classic French cuisine. Our palettes traveled from Brittany and Normandy to Alsace and Lorraine, making stops to taste Souffles d’Alencon en Timbales, Tarte Flambée

The contest, which will be held at ICE on February 3rd as the northeast regional competition, will pit Margherita and Tighe against students from The Culinary Institute of America, The French Culinary