Now that I have the good news out of the way, let’s get to it. The practical exam for this second module was pretty straightforward. We had to prepare a medium rare New York strip steak with a red...
The keys to customizing French toast are bread choice, soaking technique and curation of toppings. After 15 years in the industry, Chef Penny knows to use day-old bread to best soak up her egg mixture...
The cardamom and hazelnut form a delicious flavor duo, especially when paired with this soft, tender dough. I remember the first time I made sticky buns in culinary school during module 4 of my...
The class, a mix of culinary students and recreational bakers like myself, was led by ICE’s dean of bread baking and Balthazar’s founding bread baker, Sim Cass . The London native has been deemed the...
Sweet Potato Donuts Ingredients 240 ml warm milk 7 g dry yeast 450 g bread flour 100 g sugar 7 g salt 2 g cinnamon 1 egg 42 g butter (melted) 130 g sweet potato puree 1 t vanilla extract Instructions...
This time of year, nothing is better than local apples — even if you can't get out to pick them yourself, you can find a great variety in the farm markets. Add some bacon, and you might be ready to...
One of my classmates prepares pain au chocolat (like chocolate croissants) with laminated dough. I've always loved croissants, but never imagined that I could make them. I don’t know if I ever...
This week, ICE students were introduced to the recipes behind the brand's success by none other than Le Pain Quotidien founder, Alain Coumont. Coumont recounted that he never had direct intentions to...
Because most traditional breakfast foods like pancakes, parfaits and pastries consist of animal products, I find eating a gourmet vegan breakfast to be the most challenging. So I was thrilled to be a...
This granola recipe from the ICE career-training Culinary Arts program is a perfect example. The recipe contains no specific times for cooking. Rather it gives visual and taste cues to tell when the...
