After months of demanding kitchen work, the final two days of ICE's Culinary Arts program consist of market basket challenges where students put forth their own dishes for their Chef-Instructor to...
The hands-on career training programs at ICE end with an externship, an opportunity for students to gain experience in a professional environment while making connections to kick-start their careers...
Concord grapes can be hard to find fresh, as they have a short season starting in September and ending in early October. Look for them at the farmers' market or in specialty food stores, and you’ll be...
Green beans and potatoes are a popular pairing and Plant-Based Culinary Arts Chef-Instructor Rich LaMarita brings them together into a cool and well-balanced summer salad. The green beans are used two...
Now that it’s May, the market is popping off! All sorts of greens are available, from Swiss chard to different lettuces and herbs, baby zucchini, asparagus and broccolini. Strawberries from New Jersey...
Spring alliums signal the start of the new season at the farmers market, and Culinary Arts Chef-Instructor Rémy Forgues created a dish that stars spring onions, spring garlic and ramps. His Spring...
Honey is the star of Plant-Based Culinary Arts Chef-Instructor Chayanin (Nin) Pornsriniyom's recipe for Green Curry Falafel with Lemongrass Honey. The honey Chef Nin uses is not just any honey — it's...
You might not recognize this knobby, scruffy-looking tuber called celery root or celeriac. While related to celery, it is not the root of the celery stalk plant you’re more likely familiar with. It...
This month, Plant-Based Culinary Arts Chef-Instructor, Rich LaMarita , is spotlighting the root vegetable of many names: the sunchoke. Sunchokes, which are also known as Jerusalem artichokes, sunroots...
Since winter's peak produce includes root vegetables and storage crops, this month, we’re focusing on the humble sweet potato. After a visit to the Union Square Greenmarket, Pastry & Baking Arts and...
