Sabrage, or the act of sabering a Champagne bottle, is quite the party trick, and ICE students at our Los Angeles campus were lucky enough to learn the proper technique by Chef Lachlan. Enroll in the...
“I gravitate toward drink cocktails that feature dark spirits during the holiday season, especially those with a smoke element,” says Anthony Caporale, ICE’s Director of Spirits Education. “I also...
Like many Hanukkah holiday staples, the humble-yet-mighty potato pancake can be prepped in a myriad of ways with every family having their own particular recipe or method. “Your potato latke shouldn’t...
Joshua Resnick, Lead Chef & Operations Manager for ICE New York, is no stranger to brisket — he’s done brisket three ways throughout his lifetime. “The most recent was smoked in my dad's smoker,” he...
Made with only milk, cream, sugar and eggs (obviously), rich and creamy eggnog is a Yuletide staple. (Alcohol inclusion optional.) To ensure that the eggs are cooked through but not curdled, Joshua...
Of primary importance, cheese offers high value with low effort — a welcome departure from a majority of Thanksgiving’s signature dishes. When you’re spending all day in the kitchen for a meal that...
Among the many Day of the Dead culinary traditions, one of the most well-known are calaveras, the often ornately decorated sugar skulls so closely associated with the holiday. ICE LA Pastry & Baking...
This delicious lemon-almond cake, filled with fresh strawberries and blueberries and layered with cream cheese icing, is sure to be a crowd pleaser. The number of steps may seem daunting, and this...
Juneteenth, a contraction of the words "June" and "nineteenth," commemorates the date of the emancipation of slaves in Texas in 1865, with the arrival of the Union army to issue the order and to...
Most chefs, regardless of parental status, know that Mother's Day is actually one of the quintessential examples of a "food holiday." Whether it's brunch reservations at a fancy restaurant snagged...
There are four key guidelines to making proper puff pastry like a pastry chef. They are: Keep it cold. The beautiful layers will only stay layers if you work with the dough cold and keep it cold...
At the annual ICE Cuisine Course in France, which I have been running for almost 20 years, we have built croquembouches at a pastry shop, La Duchesse Anne, in Saumur. All ICE culinary and pastry...