Over 3,000 savory chefs, pastry chefs, restaurant managers, sommeliers and other industry professionals gathered at The Park Avenue Armory for the three-day conference packed with demonstrations...
I have been running around and there is very little time to sit down. My feet are thanking me right now! There’s only four weeks left in our culinary management program and I can feel that what we’re...
For the one-time, citywide event, ICE created a special benefit cooking class called Dine Out Irene: A Tomato Lovers’ Workshop to support local farmers. ICE donated 75% of the proceeds, a total of $1...
The book presents not only a celebration of Vietnamese cuisine, but it is also a heartwarming, at times poignant, but often humorous account of her life growing up in the UNESCO World Heritage town of...
Like New York City, ICE is a hub of multiculturalism. We are proud to have students from 44 countries, giving ICE its unique international character. For example, one current afternoon Culinary Arts...
Dine Out Irene is a one-time, city-wide event on September 25, benefiting New York-area farms that have been hard hit by the hurricane. ICE is teaming up to offer a special benefit cooking class. Help...
Food preparation in colonial America was influenced by many different cultures; Native American, Dutch, English, German, French and even Spanish settlers arrived in the New World and brought along...
On Wednesday, ICE brought together employers from virtually every niche of the food and hospitality industry (catering, large restaurant groups, corporate dining, hotels/resorts and much more) as well...
The party was a benefit for Action Against Hunger ( ICE President Rick Smilow is on the Board of Advisors of this international food relief agency) as well as the launch of the books Salad and Pies by...
Council members include nutritionist and author Edwin Handoyo Lauwy (Chef Edwin Lau), hot kitchen chef Muchtar Alamsyah (Chef Tatang), and baking and pastry chefs Ucu Sawitri and Haryanto Makmoer...
The documentary, first released on HBO in June, follows Chef Paul Liebrandt's career over the course of a decade. Liebrandt received three stars from The New York Times for his work at Atlas in 2000...
Seems like an easy question, but the more you think about the answer, the more complicated it becomes. After all, who's to say what is or isn't attractive? While beauty does lie in 'the eye of the...
