Among the most interesting “time machines” in our lab are two of the oldest known cooking implements: the tandoor oven and the plancha grill. Originating in Persia, the word tandoor comes from the...
“I remember being young and reading Letters to a Young Chef by Daniel Boulud,” Michael explains. “In it, he says, ‘The first thing you should do in a kitchen is make yourself useful.’ I took that to...
After successfully completing “mod 1,” as students call the first section of our program, I felt that my basic skills were in a good place. I was quicker with my knife skills, beginning to understand...
The whole idea of technology is a funny thing. These days, we tend to assume that technology always refers to something with a screen or a certain fruit-based logo. But if you type the word...
We caught up with this trendsetting alum to learn what it’s been like shifting from restaurants to research and development. What was your education or professional background before working in food?...
Before delving into a more detailed look, first we have to recognize that one’s sense of taste is quite personal and subjective. Likewise, context — when, where and with whom we taste a wine — plays a...
Alongside her in the kitchen was ICE Culinary Arts alum Michael Jenkins, who has worked under Alex at Butter Restaurant for the past 10 years. Michael began as an extern and currently heads the...
The ICE Culinary Arts program is divided into five modules , and “Mod 1” is all about these basics. During this intensive dive into the foundations of professional cooking, my classmates and I learned...
Those books — most importantly, "Cooking the Nouvelle Cuisine in America" and the "Chez Panisse Menu Cookbook" — reshaped the culinary landscape and have since paved the way for such famous chefs as...
I learned that final lesson from my dad when he passed away suddenly last December. My dad was an accountant for more than 30 years, and while I never imagined following in his footsteps, I always...
“My whole career has been defined by connections—knowing someone who knows someone has almost always led me to my next job,” says Tina. “For chefs just starting out, I think that’s essential—realizing...
What was your education or career prior to enrolling at ICE? After graduating from the University of Missouri’s School of Journalism in 2009, I moved to New York and worked in corporate public...