On "Tomato Day", we started off with dozens of fruits. Chef Chris explained how they do not need to be perfect tomatoes, bruised tomatoes are beautiful too. We chopped away all morning, without...
Considering a major ingredient in most of these sauces is a “roux” (a thickening agent made from equal parts fat and wheat flour), this gluten-free culinary student found herself in a bit of a pickle...
Campanale is the Executive Beverage Director for Epicurean Management and co-owner of restaurants dell’anima, L’Artusi, Anfora, and L’Apicio. His expertise gave me a better appreciation for this...
In case anyone is unsure exactly what composting is, it’s essentially turning goop into gold. In effect, we take the massive amounts of food waste we all create—by one measure 30% of all of our...
What inspired you to enroll in culinary school? Every interaction I’ve had with my grandparents at the dinner table and in the kitchen paved my path toward culinary school. They are both immigrants...
What were you doing before you enrolled at ICE ? Working in a law firm! But that's in the past, let's talk food! No, just kidding. Seriously, everything I've done has led me to where I am today and I...
Making a stock means extracting the amazing flavor hidden inside the bones of different proteins and chopped vegetables. Before we hit the stove, Chef Chris started class with basic knife skills and...
At this year's World Science Festival in New York City—an annual series of public events celebrating and exploring the scientific advancements of the past, present, and future—ICE was host to a...
This month, you may have noticed ICE on part one of the season finale of NBC’s Celebrity Apprentice. The season’s winner, Trace Atkins, was among those who came to our professional kitchens to whip up...
During the event, alumni had an opportunity to see what’s new while enjoying refreshments and rubbing elbows with their peers and former instructors. For the staff, it was an amazing opportunity to...
You already knew all of that, right? That stuff is for amateurs, and you're serious griller who’s ready to take this weekend's cookout to the next level. So let's talk ribs. The secret to the best...