This post has been updated for 2023. Mashama Bailey (Culinary Arts, '01) Chef Mashama graduated from ICE with a Culinary Arts diploma in 2001, rounding out her lifelong culinary education from her...
The naturally vegan, antioxidant-rich cocoa bean has been worshipped for centuries, and we still can’t get enough of it today. When using chocolate in dessert recipes, our Plant-Based Culinary Arts...
“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...
Right on the heels of the list of Academy Awards nominations comes the list of what the hospitality industry is waiting for: the semifinalists for the 2023 installment of the James Beard Awards...
In our Plant-Based Culinary Arts Program, students often take a conventional baking recipe (using white sugar, refined flour and processed ingredients) and convert it step-by-step into a more whole...
A New York City native, Chef King Phojanakong's cooking influences began at home with his Filipino mother and Thai father. Childhood summers spent in the Philippines furthered Chef King’s interest in...
What we know as "pasta" today originated in Italy. Pasta, which means "paste" in Italian, is typically made by mixing ground grain or flour with liquid (eggs, water, and/or oil). Throughout history...
When it comes to oysters, the classic mignonette — a sauce of shallots or red onion, vinegar and tons of ground black pepper — may be the perfect pairing. This New Year’s Eve, do as Joshua Resnick...
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...
Here's a look at some of the ICE chefs' favorite tips for using extra scraps, fats and bones to create a delicious meal while minimizing food waste. Break Down Your Turkey This arguably should be the...
For some applicants, the dream of attending ICE seems impossible due to an inability to obtain financing. But, with the help of ICE's Office of Student Financial Services, that dream may be able to...
Hailing from the land of apfelstrudel and Sachertorte, Thanksgiving was a culture shock when he came to America from Austria in 1996. More than 20 years later, he loves Thanksgiving and regards it as...
