Culinary Arts

Lesson 5: Medium Dice & Mirepoix

My classmates and I have begun to gel as a group, both out of choice and out of necessity as we quickly learned how crucial it will be to work effectively and efficiently together over these next six

Lesson 1: Mise en Place

Today was the start to my six-month experience in ICE’s Culinary Arts Program in New York City. Fourteen of my classmates and I arrived at Kitchen 601 in the early morning hours, tugging and tying as

Food Careers in Research & Development at ICE

Food Careers in Research & Development

Last week’s Career Services seminar was added proof that jobs requiring trained chefs do exist outside of restaurant kitchens. From development at leading food supply companies to product creation at

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