ICE Chef Instructor's Dish Gets Cover of National Culinary Review
Congratulations to ICE Chef Instructor Erica Wides for creating the dish on the cover of the April 2010 National Culinary Review!
Chef Erica prepared Pastrami-Cured Duck with Rye-Bread Pudding, Purple Kohlrabi and Easter Egg Radish Slaw with Pickled Heirloom Carrots during an event last summer for The Chefs Garden.
Every student experience at ICE is unique and reflects the student’s individual background, experience and talent. The experience of particular students illustrated here may differ from your own.
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