The 10 chefs were honored by Dessert Professional Magazine Editor Matthew Stevens and emcee, Food Network sous chef, Miriam Garron, who can be seen on "Throwdown with Bobby Flay" (and she studied at...
As my class approached, I felt a surge of anxious and excited butterflies in my stomach. I put on my commis cap, chef coat, checkered pants and big black kitchen-safe shoes and wondered why I always...
For those of you who may not know, the ICE Career Services Department works with 300 professional students, 4,000 alumni and hundreds of employers and externship sites to help guide our students...
Creamy chocolate is enrobed with even more chocolate and then coated with crushed nuts or rolled simply in cocoa. I learned the detailed process of making truffles during Module 4 of my Culinary Arts...
From cream puffs and crepes to marshmallows and macaroons, if there’s sugar in it, I’ll eat it. I can’t help but realize what an eye-opening experience the last 20 lessons have been to the world of...
The balance of butter and chocolate baked into the flaky crusts of these Pains Au Chocolat has been unbeatable, as I hold these pastries to be my favorite so far. Let the flour flinging begin with...
This chocoholic-crew was led by Chef Nick Malgieri, author of eight cookbooks (most recently The Modern Baker). Chef Malgieri was the former executive pasty chef at Windows on the World and is...
After an early morning arrival at Zurich airport, ICE chef instructors and program directors Faith Drobbin, Kathryn Gordon, Nick Malgieri, Rebecca Millican, Michelle Tampakis, Andrea Tutunjian and...
The students joined fellow audience members of the show in presenting their pies to a panel of judges for tasting, with the winner’s pie being featured in an upcoming segment of The Martha Stewart...
His résumé also includes working with acclaimed pastry chef François Payard. Iuzzini won the James Beard Award for Outstanding Pastry Chef in 2006, after also having been nominated in 2003. In 2007...
