The episode, which first aired on November 14 th, was titled “Against Da Grill”. It followed a struggling Staten Island restaurant of the same name and its philanthropic management team. Chef Rocco...
After studying this modernist technique with European masters in Venice, I have been teaching sous vide classes at ICE for a few years and have shared my sous vide creations on this blog. Yet to have...
Poetic as it may be, it’s not terribly accurate. In fact, it’s the PG version of that saying: “happy as a pig in slop” that tells the real story. I recently had the opportunity to fly out to Iowa with...
The DIY craze is one home cooking trend I can really get behind, and homemade yogurt is one of the simplest DIY food projects you can attempt. What's more, you probably have everything you need to...
You already knew all of that, right? That stuff is for amateurs, and you're serious griller who’s ready to take this weekend's cookout to the next level. So let's talk ribs. The secret to the best...
This Wednesday, at the regional competition, Seohyung competed against seven of the most talented student chefs from culinary schools across the Northeast. Charged with preparing a "stylish and...
Wheatberries, Chef Briscione explains, are the most wholesome form of wheat, providing fiber, B vitamins and a range of minerals. Pumpkin supplies our bodies with the antioxidant beta-carotene, which...
Once you get right down to it, you simply seal food in airtight plastic bags and set in a water bath for a period of time under a controlled temperature that allows you to cook the item evenly. While...
It was the first of ICE’s dedicated modernist cooking classes teaching innovative techniques and how to use cutting-edge technology to our students. Chef James covered the theory and concepts behind...
Now that our sous-vide curriculum has a foundation of really solid technique, I've begun to introduce some of the methods to my students whenever we have a few extra moments in class. This week we...
I love it when that happens. Like with my most recent round of sous-vide testing on lamb legs. Specifically yogurt-marinated, grilled lamb legs. Last week, my wife grilled yogurt-marinated lamb for...
Since then, they have both been working hard trying out different techniques and methods here at the Institute of Culinary Education. Last week, Chef James tried out some those new techniques on steak...
