Growing up in a tight-knit Italian-American family on Long Island, Antonia developed a love of food from a young age. When her family moved to California, sizzling fajitas at El Torito sparked her...
The first memory Paras can conjure is of food. “My father came back from temple on a Sunday with Dunkin’ Donuts,” he says. “As a little chunky kid, I always loved the powdered sugar doughnuts. When...
Emma concluded that academia wasn’t for her after a short foray into college — she missed working with her hands and the aspect of “being part of something bigger than yourself,” that working in...
I’ve seen the destruction from alcohol firsthand in my life and in the lives of people I’ve known and worked with. I even had two cousins destroy their livers and pass away from alcohol abuse well...
Chef Sim has been a baker since 1973. He's working with a three-year-old starter and recommends a three-day dough for "a soft, airy interior with a nice crusty shell on it and a lot of flavor." First,...
Scotty chose ICE for a convenient class start after a bread course elsewhere motivated him to immediately enroll in a career pastry program. He valued the small class size, focused time with...
While the specific origins of ice cream are unknown, evidence of iced desserts dates back to as early as 500 B.C. in Persia, when ice was flavored with ingredients like rosewater to create a cold...
Wild and domestic honeybees are responsible for more than 80% of the world’s pollination. While grains are primarily pollinated by the wind; fruits, nuts and vegetables are pollinated by bees. To put...
Low in calories and fat and high in savory umami flavor, mushrooms have been dubbed nutritional powerhouses , packed with fiber, vitamins and minerals. Better yet, the funghi are versatile — dozens of...
Several ICE alumni have found careers in hotels — some as chefs and others in hotel dining management and concierge services — that offer rich rewards. For starters, hotel careers reportedly offer...
“Everything I had, though very inexpensive and casual, was full of technique, philosophy and flavor,” Chef Arnold says. When chefs get time away from the kitchen, it’s a common practice to tap into...
A week before Christmas, I got a call from my friend Will Yandell asking if I was interested in running the Boston Marathon with Clif Bar. My response was laughter. Who was he kidding? I’m a chef who...