Before she was customizing nutrient-dense menus for sick patients — and even before she worked in some of NYC’s top kitchens — Pnina’s circumstances were just like the average ICE student. Raised by a...
Featuring contemporary plate styles from the Front of the House dinnerware portfolio, Chef Michael’s tutorial unveils the many ways chefs can express their creativity. {"preview_thumbnail":"/sites...
From classic French technique to new Nordic and linear styles of plating, Chef James visualizes some of the leading traditional and contemporary methods of visual presentation. {"preview_thumbnail":"...
Featuring a wide range of dinnerware from Front of the House, Chef Michael reimagines chocolate cake in three beautiful presentations: A three-tiered cake with glossy ganache and modern garnishes A...
Core Knife Tips: The average cook only needs three knives in the kitchen: a chef’s knife, a paring knife and a serrated knife. The first is for general slicing, dicing and cutting. A paring knife is...
What do mechanical engineering, theater and cocktails have in common? Stir them all together and you get ICE Director of Beverage Studies Anthony Caporale — straight up. Over the course of his...
Peter explains: “There are so many things that I thought I knew, but coming to ICE taught me the actual technique behind cooking. My skills increased tenfold.” What’s more, Peter was able to fund part...