Britney W. is a Texas-native who will bring her experience from serving in the Navy to the pastry kitchens at ICE. She says the Navy taught her two things about cooking: the correlation of delicious...
Hundreds entered. Thousands voted. Then the finalists competed at the Institute of Culinary Education in front of the entire nation on ABC’s The Chew for a chance to win this year’s #CulinaryVoice...
Cashew Butter Blondies with Cashew Brittle Makes 18 servings For the Cashew Butter Blondies: 3 cup all purpose flour 4 teaspoon. baking powder ½ teaspoon. sea salt 3 cup cashew brittle 1 ½ cup...
Gluten-Free Banana Flour Angel Food Cake Makes 1 cake 1 10” angel food can pan with removable bottom 15 egg whites – room temperature (note: it’s essential that they are at room temperature!) 1 pinch...
Smoked Olive Oil Carbonara Servings: Makes about 4 servings 1 recipe, pasta all uovo (recipe below) 5 ounces smoked olive oil 8 ounces thinly sliced guanciale, chopped (If unavailable, bacon or...
A patient mindset is just one thing students will learn during Chef Sim’s 200-hour Techniques of Artisan Bread Baking course at ICE. As the founding baker of Balthazar Bakery, London-born Chef Sim...
Tropical Tea Ice Cream Sandwiches with Pineapple and Macadamina Nut Cookies Makes 1 dozen servings For the Tropical Tea Ice Cream: 2 cups milk 1 cup heavy whipping cream ½ cup sugar, divided ¼...
With his hugely popular Underwest Donuts, Scott Levine (Culinary Arts, ‘04) has elevated the hole-y donut to new heights, and has managed to do so in a place where most fledging owners wouldn’t look...
Flex your restaurateur muscle like Zoe Nathan Loeb , whose restaurant group, Rustic Canyon Group, was named a 2018 James Beard Award Semifinalist for Outstanding Restaurateur. Rustic Canyon Group owns...
Leading the technical side of the day’s conversation with his talk, “How Chocolate Gets Its Taste,” Clay Gordon, publisher of TheChocolateLife.com, broadly laid out the basic processing steps of...
The pair first worked together at Maison Pic, the only three-Michelin-star restaurant in France that is owned by a woman. In anticipation of Philippe’s upcoming hands-on advanced pastry course at ICE,...