During these 60 hours of lessons, students execute recipes inspired by renowned chefs to experience a variety of trends and techniques. Here are a few chefs who inspired dishes featured in the kitchen...
Chef King uses chicken and pig feet in his stock, releasing collagen so the stock is gelatinous, and imparts bamboo flavor when he steams the final dumplings. He demonstrates folding, pinching and...
Rolling out pasta shapes with fresh dough can be therapeutic, fun and enjoyable with family and friends and only requires eggs and flour. There are many ways to make each pasta shape, differing...
Start with a hot pan. If you are sautéing, put the chicken skin side down in the pan in a little bit of oil. Be aware of the temperature of the pan. “If the pan is only medium, it’s going to render...
You can cross Slovenia from east to west in three hours, Chef Ana divulged while introducing the nature of her country, which is bordered by Austria, Croatia, Hungary and Italy. “We’ve been a part of...
Since the early age of 8, Lay had a knack for cooking. If she wasn’t in the kitchen at home, she was there in her after-school culinary arts program. At age 13, when New York City’s middle schoolers...
This hydrocolloid has the correct viscosity when it forms a teardrop shape that’s bulbous at the bottom. Pipe the fluid gel atop a rich puff pastry for more of an impact than the typical drizzle of...
She landed a coveted spot at Chicago’s Alinea for her externship, and after five months, was hired as a full-time commis. We chatted with Susete to learn more about working at the world-renowned...
Vicki Paradise (Culinary, 19) enrolled in ICE’s Culinary Arts program with the goal of becoming a head chef at a restaurant she'd own someday in the elusive future. But throughout the program, her...
The first time I created an arepa was in 2014 before I opened my first Latin restaurant, Blend on the Water in Long Island City, Queens. People came to the restaurant for the views and enjoyed the...
It’s probably for the best that the pastry module is over because your body can only eat croissants for dinner for so long. This is a chapter in my culinary school diaries that I am ready to leave...
The biggest takeaway from this past chapter of school is that I’ve been stir-frying incorrectly my entire life. Good to know! Life-shattering epiphanies aside, I think it’s pretty safe to say that the...
