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...
Photo by Joanie Simon 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...
Fresh Sea Scallop The excitement was palpable as five other culinary students and I waited for our assignments in the kitchen. Most of us had already volunteered at an ICE event, but we knew the...
As tantalizing as these possibilities seem, the reality is equally foreboding — I need to choose one thing, right now, and this decision could determine the direction of my culinary career, forever....
This doesn’t come naturally to many of us, especially in the age of Seamless and Ritual. Don’t get me wrong: I love skipping the line at Go! Go! Curry as much as the next person. But reserving my...
Chef Alléno’s work makes an important contribution to modern French cooking. Photo courtesy of Four Magazine I recently came upon two of Chef Alléno’s books: the encyclopedic Ma Cuisine Française ,...
Providing nutritious food is important to me; not just for me personally, but also with respect to a program I work with called Wellness in the Schools, an organization dedicated to exposing school...
That’s where he first met Filipino-American Nicole Ponseca, the restaurant’s general manager who was looking to open an eatery that served the foods she grew up eating, like kare kare (oxtail stew)...