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...
Chef Eunji moved from South Korea to France when she was 19-years-old to pursue a pastry career. Over the next decade, she studied pastry arts at the Institut National de la Boulangerie Patisserie in...
He demonstrated a classic dish using a modern technique — cryoconcentrated mushroom consommé — followed by a quail, squab and black truffle pithivier. Students tasted the mushroom consommé after...
The chef was a model and outdoors enthusiast who found an outlet for his artwork in the kitchen and followed that chance opportunity to unprecedented acclaim. He’s known for connecting with nature in...
Lièvre à La Royale, or hare royal, dates back to the 1600s in France and was worthy of royalty by 1775, when Parisian Chef Antoine Carême made the recipe infamous. The disc of braised wild hare...
We met almost 30 years ago when I was the sous chef at Gotham Bar and Grill, where we used their lamb, and I love speaking with them. They tell great stories because they really love what they do and...
At ICE's monthly Elite Chef series, some of the industry’s most talented chefs will share the stories behind their approaches and styles in an intimate setting conducive to career-inspiring...
A seasoned food professional with more than 30 years in the industry, Denise began her training at the Ritz Escoffier and LaVarenne in Paris and then graduated from the California Culinary Academy in...
The prized hard cheese had a moment in 2012, when an earthquake rattled Italy’s Emilia-Romagna region and threatened its cheese industry. Chef Massimo Bottura, of Michelin-starred Osteria Francescana,...
Chef Frank says making your own sushi isn't as intimidating as home cooks might think. "As long as you learn rice technique and get good fish, it's not that hard, it just takes practice," he says....
Through ICE alum Yoon Hee Kim’s (Culinary, ’05) translation, students at ICE’s LA campus learned about Jeong Kwan’s philosophies and daily life, wandering and tending to her garden at the Baegyansa...
Eventually, he went to work for Chef Rosanna Marziale at the Michelin-starred Le Colonne Marziale restaurant in his region of Campania, and in 2010, he traveled to Los Angeles to work as a consulting...
