Have you ever stayed in a hotel where the service didn't meet your expectations? What did you do? If you're like many guests today, you probably pulled out your smart phone and immediately turned to...
What inspired your decision to enroll at ICE? I needed flexibility to work full time and support myself, while still finding time for the things I wanted to learn. So I enrolled in ICE's Culinary Arts...
I’m sharing my top three options for aspiring authors, in order of practical preference: But as I warned you in my previous post: writing a cookbook is a labor of love. If you want to cash in and make...
Seventeen years later, Balthazar Bakery continues to inspire our nation’s now widespread passion for hand-crafted, naturally fermented loaves, and Sim serves as a bread consultant for some of the...
Hometown: Prairie Village, Kansas Current city: New York Course of study: Classic Pastry Arts Year of graduation: 2004 One food/beverage you can’t live without? Salt, sugar, and an acid (vinegar, yuzu...
What were you doing before you enrolled at ICE? I was living in Minnesota—in a cabin in the woods—growing a garden, canning and working part-time as a breakfast cook at a diner on the main street of...
When I heard she spent the past three months as an intern at Nougatine, Jean-Georges Vongerichten’s restaurant in the Upper West Side, I was shocked she still maintains a bubbly personality. Not to...
By Camille Sedayao Our class received the theme of Wedding Color Schemes and each student was assigned two colors to accentuate in his or her cake. With four days to complete the project, we needed to...
I don’t need an over-priced souvenir or a slew of photos (though I take them anyway); I remember the places I’ve traveled by the unique tastes I experienced there. From past trips to Italy, I can...
To initiate students into the wide range of Spanish charcuterie, ICE invited Chef Jeffrey Weiss to speak about his new book, Charcutería: The Soul of Spain—the first exhaustive work on the subject to...
Yet there seemed to be a significant shift somewhere around 2003, when the New York Times ran a front-page story in its Sunday Magazine declaring — once and for all — the death of French cuisine. The...
They may look like chicken nuggets, but I assure you, they're sweetbreads.[/caption] Yet of all the unexpected ingredients I’ve discovered as a student, there is none so bizarre—and cool!—as caul fat...
