Following last year’s ceremony, ICC Dean and Chef, David Kinch, is nominated again for Outstanding Chef! Philadelphia institution Zahav, co-owned by ICC alumnus Steven Cook, is also nominated again...
This latest addition may look more suited to a research lab than a kitchen, but its ability to help ICE chefs and students innovate with food (and flavor experimentation) is exactly why it belongs...
Eventually, the waitress quit. The damages were both personal — she was threatened, demeaned and harassed — and professional, as her experience both ended her career at that restaurant and negatively...
We can reframe the conversation into the question: Do you desire to feel better, have more energy, be grounded, clear-headed and less worried? Setting aside self-criticism for what is already past is...
That year, the Taco Bell Foundation awarded $1 million to 100 young adults, ranging from $5,000 to $25,000 each. Recipients of this scholarship used the funds in a wide variety of studies including...
Since beginning her tenure, Ms. Ungaro has been instrumental in helping the foundation thrive, tripling its annual revenue from $4 million to $12 million and erasing a previous deficit of over $1...
Once students pass that barrier, Chef Carmine believes that the rest — from French pastries to truffles to fondant cakes — comes naturally. Chef Carmine’s own careers, both military and culinary, are...
Every time I walk past the brightly lit farm, I can almost taste the dozens of flavors growing within and my imagination immediately starts to stir. This first in a series of posts traces some...
Classic Culinary Arts, 2007 What were you doing before you attended culinary school? “I was a biology major in college with the idea of going on to medical school, but as fate would have it, after...
Sous vide equipment used to carry a price tag (around $1,000) that put it out of reach for most cooks. Today, the average home cook (or professional for that matter!) could be expertly equipped for...
As tantalizing as these possibilities seem, the reality is equally foreboding — I need to choose one thing, right now, and this decision could determine the direction of my culinary career, forever...
