Where do you come from? My parents emigrated from Egypt shortly before I was born. I was born and raised in Rockland County. I currently live with my husband and 3 sons (8, 6 and 3 years old) in...
Many talk about a love of cooking (and eating), a career change or gaining more skills to go further in their career. Many students also cite inspiration from watching food shows and chefs on TV. From...
What was your first impression of Michael the first time you worked with him in a kitchen? Jeff: I was amazed at how professional he was. The first time I worked with him was for the James Beard 25 th...
What was your biggest take away after attending Peter Kump New York School of Cooking (now ICE)? If you love what you're doing, the people around you will love what you're doing too. I have friends...
My current Mod 3 students are fast workers. Organized and efficient, they usually finish their daily recipes with time to spare. I want to get the most out of the four-hour class and since I don't...
Our first chef instructor was a man of clear distinction and significance. His list of accolades, accomplishments, and credentials was longer than the length of my right arm (which is significantly...
At the time, this mystified me. What did he see so quickly? Was he judging everyone too quickly? Didn't he want to taste their food? Didn't he want to see how many derivative sauces they could name...
Michael highlighted Crunchy Choux Puffs and Orange Flower Mousseline with Greenmarket Strawberries. He broke down each recipe so that these decadent pastries sounded as easy as they are to make. (Or...
I love the Mediterranean penchant for having small bites with a glass of wine or an aperitif. At Barbounia, a rather large, lovely restaurant on the corner of Park and 19 th, you can sit at the bar...
I took this class along with my sister-in-law, Betsey, (both newbies to macaron making) and we swore we’d never make a macaron without a qualified guide. The class kicked off with a demo on how to...
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...
The halls of ICE have smelled like bread all week long with Chef Ciril Hitz of Breadhitz here teaching an artisan bread class. This 3-day hands-on workshop was part of our Center for Advanced Pastry...