This month, Amy Roth of the blog Minimally Invasive, took Sustainable Meats with Dan Honig from Heritage Foods and ICE Chef Instructor Erica Wides — a rare chance to learn about the unique challenges...
Eubanks graduated from the Culinary Arts program in 1999. She started working with Laurent Tourondel as an extern at Cello, where she ended up staying for two and a half years. While there she spent a...
Three high school students from the Bronx donned their aprons for a chance to win a partial ICE scholarship worth $15,000. Since 1982, CHCF has provided programs and services such as childcare and...
Last night, one of ICE’s resident experts, Chef Instructor Chris Gesualdi, taught a class on how to use hydrocolloids, or gums, in the kitchen. In this hands-on class, Chef Chris taught alumni and...
Between my work schedule, the kids’ after-school activities, the orthodontist trips and the hubby’s new job, we’ve fallen into a bad habit of dining out for dinner at least two school nights a week...
ICE President Rick Smilow was a long-serving member of the program’s board of directors, and every year he shows his support by providing scholarships to attend culinary school and hosting their...
Each year, culinary students from schools across the U.S. and Canada compete in a series of regional competitions for a chance to go to the finals in Napa Valley and take home a prize of $20,000 and a...
Épicerie Boulud is filled with house-made charcuterie, artisanal cheeses, delicious soups, salads, sandwiches, fresh breads, and pastries. Yesterday, Kinsella came to ICE to speak with students about...
Laiskonis has long been one of the industry’s most creative and talented chefs. Fresh off of an eight-year tenure as Executive Pastry Chef at Le Bernardin, Laiskonis is well known for helping the...
Where do you come from? I come from Minnesota but was at college at Wesleyan University in Connecticut for the past four years. How did your interest in food develop? I am from a big foodie family...
Michal Shelkowitz (Pastry, ’05) of Dovetail was nominated by Food & Wine for its People's Best New Pastry Chef award. You can vote for her online. Gaetano Cortes (Management, ’09) delivered over a...
It was the first of ICE’s dedicated modernist cooking classes teaching innovative techniques and how to use cutting-edge technology to our students. Chef James covered the theory and concepts behind...