ICE: The Institute of Constantly Eating
Other than cooking, the most important thing the students and I do in class every day is taste and eat.
Commemorating 100 years of Julia Child
Today much of the food world is uniting to celebrate what would have been the 100th birthday of the passionate French chef, Julia Child.
From Corporate to Kitchen; A Culinary Journey
Eight short months ago, I walked into kitchen 1402 at The Institute of Culinary Education with sixteen other people for the first day of class in the weekend culinary arts program.
ICE Student
He Said, She Said: Marché Restaurants
Is it possible to grow an old concept and still wow people with it?
Taste Test: Fluid Gels
The nouvelle cuisine revolution brought intensely flavored broths and coulis’ that replaced the heavier, traditional sauces of classic French cooking. Now, we have fluid gels, which take the bright, clean flavors of nouvelle sauces to a new level. What is a fluid gel?
Meet the Culinary Entrepreneurs: Mindy Segal of Hot Chocolate
Hot off winning a James Beard Award for Outstanding Pastry Chef, Mindy Segal visited ICE this week to share her experience opening the Chicago gem, Hot Chocolate.
Barcelona in the Springtime
Although her kitchen doesn't use many "modernist" ingredients, she wanted to learn more.
Michelle Tampakis
Recipe: Chicken Sate with Spicy Peanut Sauce
These Thai skewers are a favorite of many and such an easy summer snack to serve while waiting for the main dish to finish up.