A Day in the Life of A Professional Kitchen
As a restaurant chef, one of my favorite moments was watching the arrival of the kitchen staff in the morning before their shift. These cooks look like they rolled right out of bed and onto the train
A Chef Reimagines His Culinary Heritage
Just a few weeks ago, at the request of the Lithuanian Embassy in the U.S., I was offered an opportunity to flex my culinary muscles in new ways by preparing multi-course dinners for two events in
Revisiting Classic French Pastry
While there are certainly a number of pastry chefs who have legitimately invented new techniques, I’m not one of them. If I had to apply a label to what I do, it might be ‘new’ or ‘inventive’
Seeds: Cultivating the Future of Flavor
The center is charged with furthering innovation in the field of culinary arts and, given the high profile of the chefs involved, (notably, board president Ferran Adria, among others), their
Continuing Education: A Culinary Voyage to Lithuania
I’ve just arrived back at ICE after an inspiring week abroad, roaming the cities and the countryside of the tiny Baltic country of Lithuania. My great-grandfather emigrated from Lithuania to the US in
Sweet Science
The CAPS program has become a unique and valuable resource not just for our students, faculty, and alumni, but also for the greater pastry community of New York City. As special guest instructors, the