With searing heat between 1,000 F and 1,600 F, no odor and little smoke, Binchōtan charcoal provides chefs with a stable, high heat source and very little to compromise the chosen grilling component...
Last week, Chef Lang welcomed our Los Angeles students into his kitchen and dining room and guided a tour through his beloved underground dry-aging room, then shared his deep knowledge on the subject...
I moved to the United States from Italy just a couple of years ago and I can say I have studied food my entire life, from growing up in a country where food was central to everyday life to studying at...
“La Grotta Ices” by Kitty Travers Kitty Travers’ acclaimed London ice cream company, La Grotta Ices, makes its in-home debut with this book of more than 75 recipes for ice cream, sorbet and granita...
Tropical fruits are having a moment, working their way into cocktails (NoMad), pastries (Proof Bakery and Dominique Ansel Bakery) and even vegan tacos (Trejo’s Tacos). According to Schueller, it’s in...
My mom is Venezuelan, my dad is Japanese and food has always been an integral part of my family’s traditions. Sundays were arepa days, filled with reina pepiada, an avocado chicken salad, or ham and...
Like most culinary students, my love for food and cooking began at an early age. I have fond memories of plucking sugar snap peas from my father’s garden and preparing a family meal at the ripe age of...
Like many young, aspiring chefs of the time, I was inspired by La Pyramide, the mythic three-Michelin-star restaurant in Vienne, France, and of its formidable chef Fernand Point, who mentored a whole...
Chefs who have gotten their hands on this groundbreaking ingredient-pairing guide are singing its praises. Said acclaimed chef and restaurateur Daniel Boulud, “This comprehensive book is a great tool...
The list of ICE graduates included in this year’s conference include: Gail Simmons — Author, Top Chef judge Stacey Rivera— Digital content director, Meredith Stacy Adimando — Executive editor, Saveur...
This latest addition may look more suited to a research lab than a kitchen, but its ability to help ICE chefs and students innovate with food (and flavor experimentation) is exactly why it belongs...
Without healthy habits in place, my body began to break down. After three years as a line cook, I realized I had taken all I possibly could from the position — and it had taken a lot from me. It was...