Zac Young (Pastry ’06), Malika Ameen (Culinary ’97) and Seth Caro (Pastry ’04) will all compete on the show. We can’t wait to watch them whip, bake, pipe and decorate their way through the challenges...
For example, earlier this week, Chef Instructor Sabrina Sexton’s class was making a variety of fish and shellfish. These simple mussels steamed in white wine caught our attention for their simplicity...
Susie Middleton (Culinary, ’92) published her cookbook, " Fast, Fresh & Green," a collection of vegetable dishes. Vanessa Maltin (Culinary, ’10) released "The Gloriously Gluten-Free Cookbook: Spicing...
Over the past five months as a Culinary Arts student at ICE, I have expanded and fine tuned my palate, tasting the likes of sweetbreads, tripe and foie gras bread pudding, to name just a few. Beyond...
Based off of his experience helping construct the Murray’s Melts menu at the famous Murray’s Cheese, Chef James lead us through the making of 10 different sandwiches all with different themes, such as...
The dough used to make them, pâte à choux, demands a careful attention to detail. It is used for a huge range of classic pastries: éclairs, profiteroles, croquembouche, Paris-Brest… But first, I had...
While every ICE Alumni Cuisine Course is memorable, there were several new and exciting activities on this year’s trip. Never before had we visited a foie gras farm or sat down to an in-depth tasting...
Treand’s specialty is using an airbrush to decorate chocolate and sugar to create detailed faces with haunting gazes and fanciful masks. His work with these sweet materials won him the gold medal at...
I didn’t quite manage to pull them from a single lump of dough, but Chef Chou taught the class how to stretch and bounce strips of dough into long, thing noodles. The students in the class took our...
Weingarten is the Executive Chef at Inside Park at St. Bart’s, a restaurant known more for refined business lunches than rustic whole hog roasts. Their attempt was a lesson on the ins and outs of...
For our first profile, we talked to ICE alum Jennifer Cook. She started her one-of-a-kind mobile brick oven catering business, Cooking With Fire with fellow ICE alum Jenny Kmiotek. We asked her about...
We’ve been preparing and churning egg-based (ice cream) and water-based (sorbet) ice using an ice cream machine that I wish I had stocked in my kitchen for these hot summer nights. We also made bombes...
