I am here to spend the day working with one such master of trade, Arthur Dehaine, the chef charcutier for the restaurant group. Chef Arthur oversees the entire charcuterie department, from design to...
Here are five alumni’s cookbooks that we’re excited to cook and learn from this spring. “Piatti: Plates and Platters for Sharing, Inspired by Italy” by Stacy Adimando Saveur executive editor and James...
When I started at ICE, one of my first tasks was to help create curriculum that provides students with more opportunities to interact with the farm. Now they are planting, harvesting and learning more...
It is also the start of lambing season. Often confused with when lamb is in abundance, “spring lamb” refers to the breeding cycle. Lambs are born early in the year and are in peak supply in summer and...
Coming into this chapter, I felt only vaguely familiar with the five mother sauces of French cooking. Sure, I had heard of them all at one point or another, but was not intimately knowledgeable about...
How does smell affect or change what we actually taste and how can we use that to affect or surprise our guests? Firstly, we need to understand what is happening when we taste any flavor. The taste...
Annemarie was a true visionary: inquisitive, intuitive, relentless, progressive and thoughtful. In the late 1970s, she recovered important facts about food that humanity seems to have misplaced – that...
Fermented foods can be considered either alcoholic or lactic acid. These groups are determined by the product of fermentation, ethanol (alcohol) for the alcoholic and organic acids (often lactic acid)...
This article was written by Natural Gourmet Institute founder, Annemarie Colbin Ph.D. for Free Spirit Magazine’s December-January 1998-1999 issue. For many years I have been teaching that it is a good...
I have friends who would happily consume a pill with the day's nutrients and eliminate that arduous process of chewing altogether if they could. Anything, really, to avoid standing in lines spanning...
Aspiring chefs on the West Coast can pursue a holistic approach to culinary education with a focus on whole foods, nutrition education and wellness at the Natural Gourmet Center at ICE. The curriculum...
As Roman-style pies continue to dominate the pizza landscape (and what a landscape it is), chefs are finding subsets to explore that go far beyond the familiar. The two most popular Roman styles are...
