Last week at ICE, recreational students got an inside look at the magic behind Betony's remarkable culinary creations in a class taught by Chef Shuman himself. While this is his first venture into the

As a Culinary Arts student for the past five months, I can tell you that the differences between us boil down to a lot more than just sugar and salt. Pastry students are refined. They are meticulously

A portion of ICE's Culinary Arts curriculum involves learning how not to be that person. The final week of Module 3 is dedicated to one thing: plating. Sure, you learn delicious new recipes using

In previous years, I have spent this same weekend glued to my twitter feed in a jealous rage, following along as my favorite celebrity chefs hobnob with each other, posting blurry cell phone photos of

Instead, he crafts playful takes on classic, comfortable flavor, creating dishes that are brilliant and fascinating, but still familiar. This October, I was lucky enough to attend a recreational

As my class has sailed (relatively) smoothly through the basic knife skills, stocks, and sauces of Module 1 and transitioned into the more serious cooking of Module 2, our days in the kitchen have

The pulled pork recipe I created with the sauce “on the fly” for our demo was—if I do say so myself—a major hit. Customers were coming back for seconds, thirds, and even fourths; they were buying jars