On October 3, Chef/Restaurateur Sara Jenkins engaged in candid conversation with ICE students about conceiving, launching and managing her three New York City restaurants: Porchetta, Porsena, and Porsena Extra Bar.

I was recently invited to attend the third annual meeting—or summit—of the Basque Culinary Center held at Blue Hill Stone Barns in Tarrytown, New York.

When you go to pastry school, there are certain things you know you’re going to make. Cake, right? Chocolate, of course. Plus pies, tarts, and maybe some fancy pastries you’ve never heard of. But there are certain items that, if you’re like me, you don’t even think about. Croissants was one of these.

The recipe below marries fresh corn with its starchier, dried counterpart.

Chef James Briscione is more likely to be found wearing a scruffy green baseball cap than a chef’s toque. Yet these are only two of the many hats he’s worn over the past decade, striving with unique ambition to improve his culinary skill.

Last week ICE was treated to a very rare spectacle – a live butchering demo of an entire half steer by Master Butcher Rudi Weid.

Sugar means various things to pastry professionals. For example, cake decorators tend to think of fondant and gum paste, while sugar sculptors typically imagine cooked sucrose or its derivative, isomalt.

September 17th marks a little known but vitally important day in American history – the day the United States Constitution was signed in Philadelphia. But how should a culinary school mark such an occasion? We celebrate the food and drink of our Founding Fathers, of course!

This month, the Wall Street Journal reported that a new IRS rule is causing restaurants and bars—including those in hotels—to rethink the common practice of adding automatic gratuities to parties of more than six customers.