In addition to leading the kitchen at two incredibly successful restaurants, Carmellini is also the author of Urban Italian (Bloomsbury, 2008) and American Flavors (Ecco, 2011). He has worked with...
Yesterday, Maury Rubin, creator, baker, and designer of City Bakery, sat down with author and ICE Instructor Alexandra Leaf for a lecture and discussion with ICE students about how he opened and...
As part of their training, they benefit from industry guest lectures giving them first-hand exposure to the industry and offering them a variety of perspectives from the industry. For example, this...
It was a fascinating look at how to use unusual or unexpected ingredients in dessert or pastry. For the demo, Ong prepared Olive Oil Torrejas with Manchego Ice Cream and Churros with Chocolate and...
Last night, we hosted Joe Campanale. As beverage director and co-owner of three successful West Village restaurants, Dell'anima, L'Artusi and Anfora, Joe Campanale is behind the wine lists of some of...
Students got an insider’s look at what it is like working in food media and TV test kitchens. Robert Bleifer, the executive chef of culinary productions at Food Network, gave a demonstration on...
As a representative for Malaysia Kitchen for the World, Pelaccio used the demo as a chance to teach the audience about classic Malaysian dishes and ingredient. He prepared Rendang Minangkabau, which...
The husband-and-wife team is behind New York City’s Tulsi where they focus on top-notch Indian cuisine that sparkles with distinct flavors and a perfect balance of fresh ingredients, spicy flair...
Master Butcher Rudi Weid lead the demonstration and deftly broke the meat down into primals, sub-primals and ultimately into roasts, steaks, ribs and other familiar cuts of meat. Chef Rudi discussed...
The number of trucks serving restaurant-quality food is quickly growing in cities across North America. Yesterday, ICE’s Career Services team devoted one of their regular career development seminars...
The Jones family has always been passionate about farming. When they were unable to keep up with sky-high interest rates in the late ‘70s, almost everything they had was lost. All that remained were...
The book presents not only a celebration of Vietnamese cuisine, but it is also a heartwarming, at times poignant, but often humorous account of her life growing up in the UNESCO World Heritage town of...