I was grateful to have my former chef-instructor from ICE's Pastry & Baking Arts program, Penny Stankiewicz, share some wisdom about the process. “With recipe testing, the first thing I do is research...
Using a kitchen scale is so important that it's the first lesson for Culinary Arts and Pastry & Baking Arts students at the Institute of Culinary Education. In the video below, Chef Jeff gives a sneak...
When creaming sugar and butter by hand, temperature and timing are key when emulsifying, or mixing together, the fats and the water in butter and eggs. Chef Kathryn demonstrates how to make creamed...
“Ever since I was in high school, I always wanted to join the military,” Victor explains. Though when he graduated, he took a detour to earn a degree in graphic design and web development first. He...
Chef Elisa emphasizes ingredient choice, precision and texture to perfect this dessert. She chooses pure, organic butter free of additives, dark brown sugar for an extra rich flavor, and bourbon for...
Up until three months ago, I was working the evening pastry service at my dream restaurant, Gramercy Tavern. The schedule and nature of the work were grueling at times (especially transitioning from...
Facing this new challenge while trying to work from home or stressing about if there is a job waiting for you when this is all over, does not help. However, it’s important that these little people don...
There is another Asian ingredient, though, with comparably distinctive and delicious taste, health benefits, and potential for wide application in the food world. Often overlooked, it sits in your...
After four years as an administrative clerk in the Marine Corps, Kelly Bedford (Pastry, ‘20) earned her bachelor’s degree, became a mother and enrolled in culinary school. Even after all that life...
I had a version of this bread on a recent trip to Paris. Turmeric is an ideal spice to use because it's strong and aromatic enough to taste, but doesn’t overpower everything. Turmeric also gives the...