When I first started at ICE nearly six months ago, I could barely contain my excitement at the prospect of everything I would learn in the weeks ahead. From mastering basic knife skills to preparing the perfect Lobster Americain, I was ready to go with guns blazing. However, as I sautéed, roasted and braised my way through modules one through three, I began to feel a creeping sense of unease as our class approached module four: the pastry module.

Good friends and great (bubbly) cocktails make for a spirited celebration, whether a birthday, bachelorette, Valentine's Day or New Year's Eve. That’s why ICE and People Food teamed up to bring you these three Champagne-based drinks: the classic Champagne cocktail, a French 75 and a rosemary-infused pomegranate sparkler.

In 2016, we cooked, baked, mixed and tasted a ton of delicious recipes at the Institute of Culinary Education. Our chef instructors and beverage pros shared their expertise and gave us step-by-step guides to making some of their favorite sips and eats.

Why would one of the successors to an empire of bread and pastries in Spain travel all the way to New York City to study pastry arts? That’s the question that many have posed to Pablo Moreno (Pastry Arts ’17), grandson of the founders of Mallorca Pastelería, a household name for bread and pastries in Madrid, and pastry student at ICE.

For many during the holiday season, we are tempted by indulgences and excess. And come the New Year, we feel sickened by it all. After my December of gluttony, I’ve decided to focus on a less-considered side of overabundance – the excess garbage it can create.

Gifts are the best and worst part about the holiday season. Receiving = the best. Finding that perfect something-they-don’t-already-have gift for the special person on your list = the worst. For the foodie on your shopping list, we’re here to make your gift search a painless victory.

When our ICE alums grab the headlines, we can’t help but feel like proud parents. From Detroit-style pizza to home-style meatloaf to authentic Welsh cuisine, ICE graduates are using their culinary skills to create better dining experiences across the board.

In winter, one should eat more bitter and cold foods to stay in harmony with the inward movement of the season.” — Master Herbalist, Lǐ Shízhēn (1518-1593)

I love spices and everything about them — their history, their applications, their benefits and how they add depth of flavor and nuance to many worldly dishes. As the holiday season approaches, one cookie that I hold close to my heart comes to mind: speculaas.