Both chefs and diners have dramatically shifted the way they approach food over the last 15 years, and Chef Akhtar's desires happen to meet these demands. Since his days at Craftbar, he has married...
To help you get there, Chef Sarah Chaminade is sharing three new recipes that she developed for ICE and Direct Eats using alternative flours. First, Chef Sarah uses chickpea flour to add a sweet and...
Speculaas (also written speculoos) are thin, crunchy, caramelized cookies that are redolent with spices such as cinnamon, nutmeg, cloves and cardamom. They are commonly found in northern European...
What were you doing before you enrolled at ICE? I was working in sales for WNEW FM radio as an Account Executive. I graduated from Iona College with a BA in Communication Arts eight years prior and...
The first is this: regional cuisines are varied and driven by the foods readily available seasonally and locally. If you live by the sea, you eat a lot of fish. If you are inland, you don’t. If you...
TV and movies would have their influence too. Tampakis would often watch Julia Child on TV, thinking, “She made everything look so scrumptious, like you could smell it through the TV”. The movie Who...
Cherry season is prime-time for clafoutis, a traditional French dessert in which the fruits are baked, suspended in a flan-like batter. There's no reason for those with celiac disease or gluten...
In addition to knife skills, in our first module, we worked on meat fabrication and preparing stocks. These skills are essential for chefs to learn and provided me with a strong base of knowledge and...
Considering a major ingredient in most of these sauces is a “roux” (a thickening agent made from equal parts fat and wheat flour), this gluten-free culinary student found herself in a bit of a pickle...
When you have celiac disease, you can’t eat anything that contains gluten, which is primarily found in wheat, barley and rye. Where life-threatening allergies are concerned, the only options are to...
Living and working in the food industry with a gluten allergy for four years now isn’t all that bad when you live in New York City. With access to some of the first gluten-free restaurants in the...