In the United States, a snack typically consists of chips, yogurt or an apple. However, in some parts of Mexico, a midday bite may include edible grasshoppers called chapulines. Most kids in cities like Oaxaca grow up eating these protein-rich critters without any perils. As chapulines gain popularity worldwide, finding them at ballpark games and local restaurants may become commonplace. To put the unconventional-to-some snack to the test, ICE faculty and staff taste-tested the delicious critters.

Raised by a family of Cuban chefs, Peter Martinez (Culinary, ‘15) was taught to cook a medium-rare steak when he was in kindergarten. This knowledge, as well as a passion for food, served him well when he decided to pursue a culinary career that would entail launching a food truck-inspired catering company amid COVID-19 and being cast for Gordon Ramsay's food competition show.

Lunar New Year is celebrated with a variety of flavorful, unique foods in Asian culture. For Koreans, dduk-guk (rice cake soup) is a mainstay on the New Year’s table. I grew up eating this iconic dish every New Year’s Day, like many Korean Americans who observe the holiday on January 1 rather than on Lunar New Year, which lands sometime in late January or early February (this year, it starts on February 1).

Chinese New Year 2021 falls on Friday, February 12, just in time for Valentine's Day weekend. If you’re looking for a confection to honor both occasions, look no further than fortune cookies for concealed messages with longer declarations of love than you can put on a typical conversation heart.

Though already a chef de cuisine in a professional kitchen at age 18, Shant Halajian (Culinary, '19) knew he needed to further his education to achieve his lifelong goal of working in a world-class kitchen. He chose to pursue a Culinary Arts diploma at the Institute of Culinary Education, which led to an externship at the prestigious French Laundry and a role as executive chef inside The Glenmark, a Tribute Portfolio Hotel.

Pastry Chef Rory Macdonald researches how the common yet often overshadowed baking ingredient is made and tests the aroma, color, texture and flavor of three types of cocoa powder in choux, puff pastry and laminated dough.

Chef Abbie Gellman, RD shares her take on dark chocolate peanut butter cups, honey-whipped ricotta with espresso and vegan rice pudding made with alternative sweeteners and nutrient-dense ingredients.

Start two days ahead with this recipe for tender, flavorful short ribs using sous vide and charcoal grilling. The snack is a crowd-pleaser for any party.

The ability to speak well publicly comes into play often in the restaurant industry. Restaurant managers and owners need to represent the venue and often the company anywhere from a community board meeting, public hearing or vendor meeting, to company-wide meetings or a meeting with a team. Speaking comfortably and confidently with conviction, passion and integrity will go a long way toward achieving company and personal professional goals.

Saltwater taffy originated on the East Coast in Atlantic City, New Jersey. While the beach community is credited with the candy's origin, there is some debate as to when and why it was made with briny water. A widely believed account is that a big storm hit Atlantic City in 1883, which caused the ocean water to surge into a local candy store, soaking a stash of taffy. The shop rebranded the batch with the name “saltwater taffy,” which was trademarked in 1923, and the iconic beach town treat is now prevalent in summer destinations on both coasts.