First, she enrolled at New York University’s master’s program in food studies and spent three years working full-time while burning the midnight oil between classes and assignments. Then, she landed...
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...
ICE Chefs Cara Tannenbaum and Andrea Tutunjian wrote the book on making delicious things with nuts — no, really, they wrote a book called In a Nutshell: Cooking and Baking with Nuts and Seeds. Their...
Having produced over 120 batches of chocolate with beans sourced from more than 20 countries, the Chocolate Lab has given Chef Michael the chance to tinker with each step of the chocolate-making...
This month, we’re rolling out our summer menu, incorporating the season’s best produce, and offering a brand new hydroponic garden option, which allows you and your guests to take a guided tour of our...
ICE President Rick Smilow welcomed 600 proud family and friends to share in the ICE graduates' accomplishments. Rick noted the diversity of the students, who represented all of ICE’s career programs —...
For those of you who haven’t heard of calissons, they’re a traditional almond candy that can be found in sweets shops throughout Provence, France. Chef Kathryn adds her personal, summery touch by...
ICE is excited to welcome back Karen Portaleo to teach the upcoming CAPS course Carved Cake: Ballerina Pig on June 2. Karen is a celebrated cake and chocolate artist who creates fantastical cakes at...
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...
As sometimes happens, the progeny eclipsed the original and vegetarian “chopped liver” has become a Passover staple in Chef Cara’s home. Try her recipe for yourself and you’ll see why. Vegetarian...
With the announcement of the James Beard Award nominees, we’re both thrilled and proud of the ICE alumni who made the list — plus we’re rooting for them to take gold when the winners are announced...