ICE Chef Instructors are all actively engaged in the culinary and food industries and communities. Chef Instructor Herve Riou is part of the Artisan Farmers Alliance, working to bring artisanal agricultural products to the American table. Today, he wanted to look at the issues surrounding foie gras legislation. There is nothing quite like a slice of foie gras. The decadent treat is truly one of a kind. But is it ethical?

A few years ago, a shop opened in SoHo called “The Best Chocolate Cake in the World”. Well as tempting as that may have sounded, I just never got around to visiting.

Since 1975, ICE has been training students for successful careers in the culinary world. In those 36 years, ICE has seen incredible talent pass through our kitchens and classrooms who then go on to become leaders in their chosen art.

Soufflés are a classic French dessert, but most Americans are unaware that savory soufflés made with vegetables and cheese are also common. This delicious broccoli version from the ICE Culinary Arts curriculum is a refined addition to any table and is particularly well-suited for a sophisticated holiday meal.

The holidays are just around the corner and for me, that means it’s time to obsessively plan festive get-togethers.

Food blogs have rapidly become the online medium for anyone looking to increase their food knowledge. From recipes, to restaurant reviews, new food trends to celebrity chef-tell alls, food blogs are the news source for all things food!

ICE offers an incomparable variety of classes in cuisines from around the world, but we also provide the opportunity to be totally immersed in the techniques, ingredients and culture of other countries through culinary programs abroad.

For almost a decade, ICE students and chefs have participated in the event, working to raise money and awareness for Action Against Hunger’s efforts to alleviate world hunger.

Usually, demonstrations at ICE are a unique chance for restaurant chefs to share their viewpoint and experience with our career training students. We have hosted chefs and restaurant professionals such as Marcus Samuelsson, Marc Murphy, Hemant Mathur, Drew Nieporent and more. But this week’s demo went beyond the restaurant kitchen;