Tomorrow ICE Culinary Arts student Sonali Ruder will need plenty when she tries to win the Chefs of Grey Poupon Student Culinary Competition in Chicago. Back in March, Sonali secured her spot in the...
Sealed with the crowning of a toque, a farewell buffet and one last day spent in the kitchen cooking beside my classmates and now, my close friends. We were an eclectic group. There were former Wall...
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...
Sonali beat out two other ICE students in this week's semifinal competition held at ICE, during which she prepared her winning Mustard and Herb Crusted Beef Tenderloin with Pomegranate Dijon Reduction...
Grisanyi Martinez, Zachary Pichardo and Marlene Aponte took to ICE's 12th-floor demo kitchen to prepare a feast for the evening’s judges, which included cookbook author and Food Network host Daisy...
This week was a whirlwind tour of classic French cuisine. Our palettes traveled from Brittany and Normandy to Alsace and Lorraine, making stops to taste Souffles d’Alencon en Timbales, Tarte Flambée...
The contest, which will be held at ICE on February 3rd as the northeast regional competition, will pit Margherita and Tighe against students from The Culinary Institute of America, The French Culinary...
While the amount of physical labor involved in the program makes it hard to actually pack on the pounds, the food is just so irresistibly good. Perhaps the fact that we’ve prepared it heightens our...
We’ve officially completed one-third of our 110 lessons in ICE’s Culinary Career Program and all I can think about is how to make the time slow down. Before I began the ICE Culinary program I asked...
It’s hard to believe that we’re through the first of five modules in our culinary arts program, and an externship that once seemed infinitely far away is now creeping up on us. I spent last weekend...
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...
Both salads were dressed in a basic vinaigrette and then were presented to Chef Ted for approval. Knife drills have become a morning standard as we work to get more efficient and accurate at medium...
