Each year, ICE's own culinary and pastry students have the opportunity to work alongside these nationally recognized chefs—an incredible honor and learning experience. From eclairs and layered cakes...
Game Changer & Thought Leader – Dan Barber (ICC, 1994), Restauranteur & Author An important development in the US over the last thirty years has been the championing of healthy food production methods...
STREETS was founded by Dr. Neal Bermas (a former ICE Culinary Management instructor) and his partner Sondra Stewart in 2007. Now in its seventh year of success, their 18-month training program for...
Knowledge, in any craft, is cumulative in nature and exponential in its possible effects. Only through rote mastery of fundamentals, followed by repetitive practice, can a craftsman (whether cook...
The featured speakers are noted foodservice business leaders from all corners of the industry – winemakers, bakers, chefs, distillers, restaurateurs, bar owners, cheesemongers and more – who are...
In a recent lesson with Chef Instructors Chad Pagano and Michael Laiskonis, we learned the importance of having both complementary and contrasting elements in a dessert. These ingredients can vary...
When grilling, the grill must be absolutely clean, very hot and lightly oiled. The item to be grilled should also be oiled to prevent sticking. To achieve crisscross grill marks (quadrillage), place...
Growing up, Oringer wasn’t surrounded by unique ingredients or international cuisines. But as a kid, he always wanted to hold a knife because he knew he belonged in a restaurant kitchen. Whenever his...
We caught up with Zac to discuss life after ICE and ask for any advice he may have for current students! What were you doing before you enrolled at ICE? Was there something that sparked your decision...
With a resume that includes positions like food stylist, recipe tester and private chef, Valerie is an inspiring example of how culinary school graduates can craft a unique path to success in the food...
In light of the tour, ABC News turned to chefs across the nation, including ICE's own Director of Culinary Development, Chef James Briscione, to develop iconic Nutella desserts that celebrate the...
Today, his travels have taken him full-circle, competing as a contestant on Portugal's version of the hit show Top Chef and currently working as the Chef de Cuisine at Restaurante Pedro e o Lobo in...