In the Plant-Based Culinary Arts curriculum, we explore the science of butter by looking at the types we use in cooking and baking, and testing a variety of ways to emulate the emulsion with whole...
Miso is acclaimed for its salty, umami, sweet and fermented notes that can transform a dish in an instant. In the event that you need to substitute out this Japanese cooking staple, here's what to use...
As a chef who is obsessive about technique, I’m enthralled by these types of recipes that seem to have endless variations and uses. By having a solid pâte à choux pastry recipe in your tool kit, you...
Today, Pastry & Baking Arts students at ICE have the opportunity to learn and adopt the traditional techniques of viennoiserie, which go back almost a millennium to its origins in Vienna. The most...
With this in mind, we’ve constructed all of our hands-on training programs in Culinary Arts, Pastry & Baking Arts, Plant-Based Culinary Arts and Hotel & Hospitality Management* to culminate in an ICE...
In our latest partner video with Zwilling, Chef Kierin demonstrates the difference between stirred versus baked custards by way of dark chocolate bread pudding topped with a salted caramel crème...
You may associate St. Patrick’s Day cuisine with corned beef and cabbage, but here’s some potentially bad news: corned beef is more an Irish-American tradition than a proper Irish one. (Cabbage...
Whole, fresh, seasonal, traditional, balanced, local and delicious. These are the founding principles of ICE’s Plant-Based Culinary Arts program. This program has evolved and grown from its roots when...
After a long winter where root vegetables tend to be the only “seasonal” produce available (at least in northern climates), asparagus is one of the first green vegetables to grace our plates as the...
In The Techniques of Artisan Bread Baking course at ICE, one of the first few recipes students make is Irish soda bread. Many American bakers tend to associate the bread with St. Patrick's Day, though...
Some say it resembles more of a scone than bread since it doesn’t contain any yeast. You can find hundreds of different recipes—some include caraway, and others even add eggs. If you ask true Irish...
The term “goat cheese” is often synonymous with chèvre cheese, the fresh, rindless logs of goat cheese that may be found everywhere from your grocery store dairy department to artisanal cheese shops...
