We sat down with ICE’s Director of Culinary Affairs, Chef Hervé Malivert, to get some insight from a pro on how to sharpen your knife, how to know if it’s sharp enough and what that honing steel is...
“Knife skills have a lot to do with your end result,” says Culinary Arts Chef-Instructor, Chris Arturo. Over the course of five lessons, Chef Chris breaks down the basics (while literally breaking...
Sharp kitchen knives are essential to your culinary toolkit, but much more goes into choosing the right knife than blade style and sharpness alone. Depending on the ingredients you're preparing, you...
To answer the question, “What do you learn in culinary school?” with the obvious response — how to cook — would perhaps be an oversimplification. Regardless, simple might be a good place to start when...
One of the most common mistakes with steak preparation is not in the cooking — it’s in the cutting. Meat has long muscle fibers that are naturally chewy and tough: Cutting across makes each piece of...
They look simple, but don’t skip these essential skills — mastering these cuts will make you a better, more efficient chef, as you use them again and again for mise en place and more. {"preview...
A beautifully plated, delicious dish often seems incomplete without at least a hint of greenery. But selecting herbs to adorn your dish is only half the battle — the other half is prepping them. Chefs...
Core Knife Tips: The average cook only needs three knives in the kitchen: a chef’s knife, a paring knife and a serrated knife. The first is for general slicing, dicing and cutting. A paring knife is...
No matter what my question is (and I ask quite a few!), the teachers at ICE are incredibly knowledgeable about the topic at hand, and every task we take on in class has a strategic educational purpose...
Butchery is a perfect storm of technique and skill. It isn't something you can intuitively figure out, rather it takes instruction and repetition before you start instinctually understanding where...
To ensure that you won’t make the same mistakes as me, here are a few very important tips Chef Instructor Brendan McDermott taught the class that every new cook and seasoned pro should know. Storing...
This past Saturday I decided to volunteer in the kitchen of the James Beard House in an attempt to keep my knife skills sharp. Chef Perry Hoffman had been invited to create an exquisite five-course...
