As a pastry chef, I’ve always enjoyed exploring the food scene of a new city—in particular, learning about new styles of sweets. So I was thrilled to visit Montreal this summer and to learn about the...
By rejecting any product he considered inferior and focusing on the idea of local (which was surprisingly difficult in those early days), Jeremiah's efforts made possible the farm-to-table...
What were you doing before you enrolled at ICE? I studied Latin American literature at Brandeis University and spent time abroad in Buenos Aires, Argentina perfecting my Spanish speaking skills....
Fragrant, flavorful and thoroughly satisfying, Chef Instructor Michael Garrett's recipe is an example of how some things are perfect just the way they are. With broken rice in cooking, he recommends...
The use of sugar sculptures as a form of creative expression and political dialogue ages back many centuries. Sidney Mintz, in Sweetness and Power, describes the medieval fashioning of sugar, called...
What inspired your decision to enroll at ICE? I needed flexibility to work full time and support myself, while still finding time for the things I wanted to learn. So I enrolled in ICE's Culinary Arts...
What were you doing before you enrolled at ICE? I was living in Minnesota—in a cabin in the woods—growing a garden, canning and working part-time as a breakfast cook at a diner on the main street of...
I don’t need an over-priced souvenir or a slew of photos (though I take them anyway); I remember the places I’ve traveled by the unique tastes I experienced there. From past trips to Italy, I can...
To initiate students into the wide range of Spanish charcuterie, ICE invited Chef Jeffrey Weiss to speak about his new book, Charcutería: The Soul of Spain—the first exhaustive work on the subject to...
Yet there seemed to be a significant shift somewhere around 2003, when the New York Times ran a front-page story in its Sunday Magazine declaring — once and for all — the death of French cuisine. The...
They may look like chicken nuggets, but I assure you, they're sweetbreads.[/caption] Yet of all the unexpected ingredients I’ve discovered as a student, there is none so bizarre—and cool!—as caul fat...
The restaurant thrives on her creative vision, featuring a menu of Mexican cuisine with a modern twist. Far from your typical plates of rice and beans, it is an elegant take on this popular cuisine...