With a buffet table brimming with turkey, stuffing and seemingly every casserole in the book, Thanksgiving is the gift that keeps on giving when it comes to the leftover game. One of the easiest ways...
Chef Shawn’s mother grew vegetables in their family home’s garden in Seattle and sold flowers at bustling Pike Place Market. Despite the natural bounty available, he wouldn’t eat any of the fresh food...
A few years ago, I started veganizing my Thanksgiving menu and only served turkey to appease a few family members that couldn’t let go of the tradition. I’m certain that without a turkey, your table...
Career classes at ICE teach fundamentals and advanced skills in professionally-designed kitchens, so training at culinary school could be just the thing to sharpen your skill set — and your knives...
Walking around Greenville, South Carolina’s Fall for Greenville festival with an official “judge” badge and clipboard, cutting the line as politely as possible to get a taste of each booth’s offering...
One of the techniques that turns this dish into a show-stopper is Frenching the bone, or completely cleaning the excess fat from the ribs. “This is one of those dishes that has tons of ‘wow’ factor,”...
After more than four decades teaching culinary education in two of the top gastronomic capitals in the United States, ICE has launched an online Culinary Arts & Food Operations program. And the reason...
When people ask Kristin Donnelly what she does for a living, she racks her brain to think of an all-encompassing answer. She works in food media, but that includes a lot. As a seasoned recipe tester...
A critical piece of the culinary education experience at ICE is the externship, where students gain hands-on experience working in a restaurant environment for at least a month. A trail (or stage) — a...
Dallas native Michael Kerner fell in love with food at a young age while cooking with his parents, especially his dad. Thinking it was more of a hobby, Michael studied real estate finance at Southern...
Kathleen Lewandowski (Culinary, ’07) started her career working in magazine publishing as an art director and could often be found styling food for photo shoots. Her colleagues consistently asked her...
Marc has worked in hospitality for 15 years. He learned the ropes at some neighborhood spots and spent the last nine years working front-of-house at Rao’s, the venerated Italian restaurant with tables...